Bowl of Seafood & Vegetable Salad
(click to enlarge)

Sefood & Vegetable Salad


Spain - Valencia   -   Salpicón a la Valenciana
Makes:
Effort:
Sched:
DoAhead:  		 8 salad
***
4+ hrs
Best		 An eye catching party salad that's not difficult to make. If you use the optional Surimi Baby Eels, that increases the cost, but I like them as a visual contrast.




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8
4
6
2
5
2
10
2
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14
1
3-3/4
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1/4
3
1/2
2/3
1/3
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oz
oz
oz

oz
cl

T
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oz
#
oz
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c
T
t
t
t
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-- Vegies
Cauliflower (1)
Bell Pepper, green
Tomato
Scallions
Onion
Garlic
Olives, Black (2)
Dill, fresh
-- Shellfish
Mussel Meats (3)
Squid, small (4)
Baby Eels (opt) (5)  
-- Dressing
Olive Oil ExtV
Lemon Juice
Dijon Mustard
Salt
Pepper
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This recipe makes 3-1/2 pounds - probably enough for 12 on the buffet if there's much else. It can be made the evening before.

Make   -   (4 hrs+ - 1 hr work)
  1. Break CAULIFLOWER into small florets. Weight is for florets only with no thick stems. Bring water to a full boil in your steamer and steam Cauliflower until just barely done - that'll be about 6 minutes max. Do not overcook! Refresh with cold running water, drain and place in a mixing bowl.
  2. Dice BELL PEPPER about 3/8 inch. Dice TOMATO just a little larger. Chop SCALLIONS small. Mix all with Cauliflower.
  3. Sliver ONION very thin (cut diagonally, but more lengthwise than crosswise). Mix with Cauliflower.
  4. Crush GARLIC and chop very fine. Add to Cauliflower.
  5. Pit OLIVES and cut into about 3 pieces each. Mix with Cauliflower.
  6. Chop DILL small. Mix with Cauliflower.
  7. cut SQUID into salad size pieces, usually rings.
  8. Bring 6 cups Water to a boil with 1/2 T Lemon Juice and 1/2 t Salt. Dump in the Mussels for about 2 minutes. Scoop out and let cool. Dump the Squid into the boiling water and cook 2 minutes, no more or you'll end up with rubber squid. Drain and refresh under cold running water.   Caution: if using tentacles, cook them after scooping out the squid tubes or the purple skin will discolor them.
  9. When cool, add the Mussels and Squid to the Cauliflower.
  10. Open cans of Baby Eels and drain well. Add to the Cauliflower.
  11. Mix all Dressing Items in a small jar that can be shaken vigorously.
  12. A few hours before serving, vigorously shake up the Dressing and pour over the Salad. Tumble gently and Refrigerate until needed.
  13. Serve cool.
NOTES:

  1. Cauliflower:

      This weight is for florets only - as the amount of stems and leaves included in a head of cauliflower varies greatly.

  2. Mussel Meats:

      The pattern recipe calls for medium size in the shell, steaming and discarding the shells, but they're much more economical (and convenient) shelled and frozen in bags. The Asian markets here in Los Angeles generally have these in the freezer cases. Medium size New Zealand are fine for this recipe, the largest being a bit too large for a salad.

  3. Squid:

      Weight is cleaned and skinned - with tentacles if possible. If uncleaned, you'll need to start with twice the weight. Asian markets are the best source, having many forms on ice and in the freezer cases, cleaned and not, but the small Squid Rings found in many regular markets can be used.

  4. Baby Eels:

      The photo example is made with Surimi Baby Eels You'll need 2 3.8 oz cans for this full recipe. Ubago brand Surimi Eels are available from La Española Meats. Do Not buy real ones, which cost between $11 and $18 per ounce (depending on vendor) due to being nearly extinct, and canned are much inferior to fresh anyway, Surimi Eels cost about 2017 US $1.20 per ounce, canned, and look very much like real ones.

  5. Olives:

      These should be Mediterranean olives, not California salad olives (unless those are all you have). Turkish black olives are readily available in vacuum packs and are excellent. I usually use pre-pitted small Kalamatas available from a nearby deli.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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