This fresh summer salad is filled with tender morsels of seafood. The lemon juice makes this salad especially ideal for a summer meal outdoors.
Directions for: Neapolitan Calamari and Shrimp Salad
Ingredients
4 cups chicken broth
lb(s) orzo pasta (about 1 cup)
lb(s) calamari, whole bodies and tentacles
lb(s) shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 can cannellini beans (15 oz), drained and rinsed
3 oz arugula (about 3 cups)
cups chopped fresh basil leaves
cup fresh flat-leaf parsley, chopped
2 lemons, juiced
cup extra-virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
Directions
1. In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
2. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
3. Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.
4. Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.
See more: Salad, Shellfish, Appetizer, Grill, Summer