Grilled Seafood Salad with Lemon Mignonette

[ReeseTaki]

Hello folks! Ready to elevate your salad game? This mixed grilled seafood salad with lemon mignonette is a game-changer! Picture perfectly charred squid, juicy prawns, and tender scampi atop a bed of crisp watercress and potatoes, all dressed in a tangy lemon vinaigrette. It's like a flavor explosion in every bite! Give it a try and prepare to impress your taste buds!


Grilled Seafood Salad with Lemon Mignonette
Ingredients:

• 500g kipfler potatoes, scrubbed
• 60ml (¼ cup) extra-virgin olive oil
• 1 tsp finely grated lemon zest
• 2 garlic cloves, crushed
• 6 squid (150g each), cleaned, tentacles reserved
• 12 green Australian wild prawns, peeled, tails intact
• 6 scampi (90g each), halved
• 2 cups loosely packed watercress
• 1 cup inner pale celery leaves
• ½ cup chervil leaves
• 50g salmon roe, to serve
• Lemon wedges, to serve

Mignonette:

• 2 golden shallots, finely chopped
• 1 tsp finely grated lemon rind
• 80ml (1/3 cup) red wine vinegar
• Pinch of white pepper

Method:

1. Prep the Potatoes: Boil potatoes until tender, then peel and slice. Set aside.
2. Marinate the Seafood: Mix olive oil, lemon zest, and garlic in a bowl. Add squid, prawns, and scampi, tossing to coat. Let marinate.
3. Grill the Seafood: Heat a chargrill pan and cook squid and prawns until charred. Grill scampi until cooked through. Set aside.
4. Make the Mignonette: Whisk shallots, lemon rind, red wine vinegar, and white pepper in a bowl.
5. Prepare the Salad: Combine watercress, celery leaves, and chervil in a bowl. Add sliced potatoes and half of the mignonette dressing. Toss gently.
6. Assemble the Dish: Arrange grilled seafood on top of the salad. Serve with salmon roe, extra mignonette, and lemon wedges.

Enjoy this delicious grilled seafood salad with a zesty lemon mignonette dressing!

 

[eihra520]

Whoa!! This looks incredible The combo of perfectly grilled seafood with fresh watercress and a tangy dressing sounds like a light and flavorful summer meal. Love the idea of using salmon roe for an extra pop of flavor too!

 

[Kardel]

Hello folks! Ready to elevate your salad game? This mixed grilled seafood salad with lemon mignonette is a game-changer! Picture perfectly charred squid, juicy prawns, and tender scampi atop a bed of crisp watercress and potatoes, all dressed in a tangy lemon vinaigrette. It's like a flavor explosion in every bite! Give it a try and prepare to impress your taste buds!


Grilled Seafood Salad with Lemon Mignonette
Ingredients:

• 500g kipfler potatoes, scrubbed
• 60ml (¼ cup) extra-virgin olive oil
• 1 tsp finely grated lemon zest
• 2 garlic cloves, crushed
• 6 squid (150g each), cleaned, tentacles reserved
• 12 green Australian wild prawns, peeled, tails intact
• 6 scampi (90g each), halved
• 2 cups loosely packed watercress
• 1 cup inner pale celery leaves
• ½ cup chervil leaves
• 50g salmon roe, to serve
• Lemon wedges, to serve

View attachment 2524

Mignonette:

• 2 golden shallots, finely chopped
• 1 tsp finely grated lemon rind
• 80ml (1/3 cup) red wine vinegar
• Pinch of white pepper

Method:

1. Prep the Potatoes: Boil potatoes until tender, then peel and slice. Set aside.
2. Marinate the Seafood: Mix olive oil, lemon zest, and garlic in a bowl. Add squid, prawns, and scampi, tossing to coat. Let marinate.
3. Grill the Seafood: Heat a chargrill pan and cook squid and prawns until charred. Grill scampi until cooked through. Set aside.
4. Make the Mignonette: Whisk shallots, lemon rind, red wine vinegar, and white pepper in a bowl.
5. Prepare the Salad: Combine watercress, celery leaves, and chervil in a bowl. Add sliced potatoes and half of the mignonette dressing. Toss gently.
6. Assemble the Dish: Arrange grilled seafood on top of the salad. Serve with salmon roe, extra mignonette, and lemon wedges.

Enjoy this delicious grilled seafood salad with a zesty lemon mignonette dressing!
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This grilled seafood salad with lemon mignonette sounds like a refreshing and light meal option for the summer. I'm always on the lookout for tasty salads that incorporate seafood, and this one seems perfect! Thanks for sharing the recipe.