Genovese Seafood And Vegetable Salad

With this Italian seafood salad, youll wow your guests this festive season.

The ingredient of Genovese Seafood And Vegetable Salad

• 350g chat potatoes washed halved
• 1 bunch baby dutch carrots peeled trimmed
• 350g green beans trimmed
• 2 tbsp extra virgin olive oil
• 1 onion quartered
• 1 bay leaf
• 1 tsp black peppercorns
• 1 lemon thinly sliced
• 800g blue eye trevalla fillets pin boned skinned cut into 5cm pieces
• 800g medium green prawns peeled with tails intact cleaned
• 18 black mussels scrubbed bearded
• 1 2 loaf rustic style italian bread cut into 5mm thick slices toasted
• 50g small black olives
• 2 hard boiled eggs peeled torn
• 80g rustic style italian bread crust removed
• 80ml 1 3 cup red wine vinegar
• 2 hard boiled eggs peeled
• 1 clove garlic finely chopped
• 2 tbsp baby capers
• 4 anchovy fillets
• 6 sicilian green olives pitted
• 1 1 2 cups firmly packed flat leaf parsley
• 50g 1 3 cup pine nuts roasted
• 125ml 1 2 cup extra virgin olive oil

The Instruction of genovese seafood and vegetable salad

• to make salsa verde tear bread into small pieces into the bowl of a food processor then drizzle over vinegar remove yolks from hard boiled eggs discard whites then add yolks to processor with remaining ingredients and a large pinch of salt process to a paste transfer to a bowl cover then set aside until needed makes 1 1 2 cups
• to cook vegetables cook potatoes in a saucepan of boiling salted water for 12 minutes or until tender drain meanwhile cook carrots in a saucepan of boiling salted water for 6 minutes or until tender then remove with a slotted spoon and refresh in a bowl of iced water add beans to pan and cook for 3 minutes or until tender remove with a slotted spoon and refresh with carrots in iced water drain place vegetables and oil in a large bowl season with salt and pepper then toss to combine
• to cook seafood place onion bay leaf peppercorns lemon and 2l water in a deep frying pan and bring to a simmer over medium heat add fish and cook for 5 minutes or until just tender remove with a slotted spoon and place on a tray add prawns to pan and cook for 2 minutes or until they turn red remove with slotted spoon and place on tray add mussels to pan and cook for 2 minutes or until they open remove with slotted spoon and place on tray discard cooking liquid
• place a layer of toasted bread on a platter spread with a little salsa verde then top with vegetables and a little more salsa top with seafood then finish with a spoonful of salsa scatter with olives and serve with torn hard boiled eggs

Nutritions of Genovese Seafood And Vegetable Salad

fatContent: 838 173 calories
saturatedFatContent: 42 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 70 grams protein
sodiumContent: 349 milligrams cholesterol

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