On a hot summer night, there is nothing more delicious than a cold seafood salad with lots of bold flavors and textures. This meal was for a special occasion so I used lobster and colossal shrimp but it works just as well with scallops, small shrimp, or squid. I served it with rustic bread that was topped with olive oil, garlic powder, and grated Romano cheese then grilled until deep brown and crusty.
yield: ~4 generous servings prep time: ~1 hour difficulty: easy
Ingredients:
2 2 lb lobsters, steamed and taken out of the shell
1 lb colossal shrimp, shelled, deveined and cooked
3 small pickling cucumbers
2 large ripe tomatoes
1/2 red pepper, cut into strips
1 bunch scallions, sliced
2 avocado, peeled, pit removed, cut into large dice
1 cup quick cooking Farro
2 cups chicken stock
juice from 3 limes
fresh basil (I used a handful and roughly chopped it)
fresh mint and cilantro (I used about 10 mint leaves and several stems of cilantro)
1/4 cup olive oil
1 Tbs honey
1/4 tsp red pepper flakes
1/4 tsp garlic powder
3 Tbs feta cheese
sea salt and pepper
_________________________________________________________________________________ Procedure:
Shell the shrimp and lobster and chill
Make the farro according to directions on package--I cooked it in chicken stock. Cool
Peel and seed cukes and cut into large dice
Cut tomatoes into wedges, then cut wedge in half
Slice scallions up to dark green
Cut peppers into strips
Mix farro with cukes, scallions, peppers, and avocado
Make lime vinaigrette (lime juice, olive oil, honey, basil, mint, cilantro, garlic powder, pepper flakes)
Pour half dressing over farro/veggies. Toss and arrange on large platter.
Place tomatoes all around farro
Heap seafood over the top
Pour remaining dressing over everything
Sprinkle with feta, top with additional basil.
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