Genovese seafood and vegetable salad

With this Italian seafood salad, youll wow your guests this festive season.

Recipe «Genovese seafood and vegetable salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 350g chat potatoes, washed, halved, 1 bunch baby carrots, peeled, trimmed, 350g green beans, trimmed, 2 tbsp extra virgin olive oil, 1 onion, quartered , 1 bay leaf, 1 tsp black peppercorns, 1 lemon, thinly sliced , 800g blue-eye trevalla fillets, pin-boned, skinned, cut into 5cm pieces, 800g medium green prawns, peeled with tails intact, cleaned, 18 black mussels, scrubbed, bearded, 1/2 loaf rustic-style Italian bread, cut into 5mm-thick slices, toasted, 50g small black olives, 2 hard-boiled eggs, peeled, torn, 80g rustic-style Italian bread, crust removed, 80ml red wine vinegar.

Ingredients:

• 350g chat potatoes, washed, halved 
• 1 bunch baby carrots, peeled, trimmed 
• 350g green beans, trimmed 
• 2 tbsp extra virgin olive oil 
• 1 onion, quartered 
• 1 bay leaf 
• 1 tsp black peppercorns 
• 1 lemon, thinly sliced 
• 800g blue-eye trevalla fillets, pin-boned, skinned, cut into 5cm pieces 
• 800g medium green prawns, peeled with tails intact, cleaned 
• 18 black mussels, scrubbed, bearded 
• 1/2 loaf rustic-style Italian bread, cut into 5mm-thick slices, toasted 
• 50g small black olives 
• 2 hard-boiled eggs, peeled, torn 
• 80g rustic-style Italian bread, crust removed 
• 80ml red wine vinegar 
• 2 hard-boiled eggs, peeled 
• 1 clove garlic, finely chopped 
• 2 tbsp baby capers 
• 4 anchovy fillets 

Instructions

1. To make salsa verde, tear bread into small pieces into the bowl of a food processor, then drizzle over vinegar. Remove yolks from hard-boiled eggs, discard whites, then add yolks to processor with remaining ingredients and a large pinch of salt. Process to a paste. Transfer to a bowl, cover, then set aside until needed. Makes 1 1/2 cups.
2. To cook vegetables, cook potatoes in a saucepan of boiling salted water for 12 minutes or until tender. Drain. Meanwhile, cook carrots in a saucepan of boiling salted water for 6 minutes or until tender, then remove with a slotted spoon and refresh in a bowl of iced water. Add beans to pan and cook for 3 minutes or until tender. Remove with a slotted spoon and refresh with carrots in iced water. Drain. Place vegetables and oil in a large bowl, season with salt and pepper, then toss to combine.
3. To cook seafood, place onion, bay leaf, peppercorns, lemon and 2L water in a deep frying pan and bring to a simmer over medium heat. Add fish and cook for 5 minutes or until just tender. Remove with a slotted spoon and place on a tray. Add prawns to pan and cook for 2 minutes or until they turn red. Remove with slotted spoon and place on tray. Add mussels to pan and cook for 2 minutes or until they open. Remove with slotted spoon and place on tray. Discard cooking liquid.
4. Place a layer of toasted bread on a platter, spread with a little salsa verde, then top with vegetables and a little more salsa. Top with seafood, then finish with a spoonful of salsa. Scatter with olives and serve with torn hard-boiled eggs.