When I think “seafood salad”– I automatically think about mayonnaise doused imitation crabmeat slapped in-between some bread with salt and pepper. However, I have always been a major fan of real seafood; my stepfather is a fisherman and I am lucky enough to be able to eat seafood whenever I want. That being said, I am always looking for new recipes to try with them. This was the easiest, as well as tastiest, salad I have ever came across!
What you’ll need:
3 Tablespoons white wine vinegar
1 large garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup extra virgin olive oil
1 tbs sea salt
3 Med Carrots, peeled and sliced
1/2 lb of green beans
1/2 cup of white wine
3/4 lb of extra lg shrimp (peeled and deveined)
3/4 lbs of clams
Using a pot, add about 2 inches of water and bring it to a boil. Add salt, carrots, green beans, and cauliflower. Cook for about 5 mins then remove but keeping the water in the pot. Add the wine to the vegetable cooking water and adjust the heat until the liquid is barely simmering then add the shrimp and clams to the pot. Cover and cook until the clams have opened and shrimp turned orange. (about 5-6 mins). Whatever clams don’t open– throw away! Drain then add to the veggie mixture.
For the dressing, whisk the ingredients together and pour over your mixture– then toss like a salad! Serve as is and refrigerate leftovers. 🙂