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Insalata di Frutti di Mare
This Insalata di Frutti di Mare is a bright, tangy, and textural dish that works beautifully as a chilled lunch, bbq side, or a centerpiece for a spread. The long-grain rice provides a clean base that absorbs the brine of the giardiniera and the zing of the lemon.
Our homemade frutti di mare salad is seasoned, cooked, and readyto go as the main ingredient for this bright dish!
Ingredients:
1 bag Long-grain white rice (cooked, rinsed in cold water, and drained)
1 lb homemade frutti di mare salad
½ cup Giardiniera (mild or hot)
¼ cup Red onion, very finely diced
1 Fresh lemon (will use lemon, juice, and zest)
¼ cup extra virgin olive oil
Instructions: Cook Rice: Cook the rice according to directions on the box.
Add ¼ cup lemon juice and the zest of the lemon, then cook.
Let cool once finished.
Cut the Onions: Cut about ½ of the red onion in a thick dice, add to a large bowl, and add the rest of the lemon juice.
Assemble salad: Add the seafood salad directly into the bowl with onions and lemon juice.
Add giardiniera, including a little bit of the oil.
Add the cooled rice, EVOO, and mix.
Assemble the Salad: In a large mixing bowl, combine the chilled rice, poached seafood, chopped giardiniera, red onion, and lemon zest.
Chill: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the rice to soak up the lemon and giardiniera brine.
Pro-Tips The Rice: Make sure the rice is completely cold before mixing. If it's even slightly warm, it will turn mushy when it hits the dressing.
The Crunch: If you want extra texture, add a handful of chopped celery or some sliced green olives.
Watch The Video
Our homemade frutti di mare salad is seasoned, cooked, and readyto go as the main ingredient for this bright dish!
Ingredients:
1 bag Long-grain white rice (cooked, rinsed in cold water, and drained)
1 lb homemade frutti di mare salad
½ cup Giardiniera (mild or hot)
¼ cup Red onion, very finely diced
1 Fresh lemon (will use lemon, juice, and zest)
¼ cup extra virgin olive oil
Instructions: Cook Rice: Cook the rice according to directions on the box.
Add ¼ cup lemon juice and the zest of the lemon, then cook.
Let cool once finished.
Cut the Onions: Cut about ½ of the red onion in a thick dice, add to a large bowl, and add the rest of the lemon juice.
Assemble salad: Add the seafood salad directly into the bowl with onions and lemon juice.
Add giardiniera, including a little bit of the oil.
Add the cooled rice, EVOO, and mix.
Assemble the Salad: In a large mixing bowl, combine the chilled rice, poached seafood, chopped giardiniera, red onion, and lemon zest.
Chill: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the rice to soak up the lemon and giardiniera brine.
Pro-Tips The Rice: Make sure the rice is completely cold before mixing. If it's even slightly warm, it will turn mushy when it hits the dressing.
The Crunch: If you want extra texture, add a handful of chopped celery or some sliced green olives.
Watch The Video