Experience the taste of Italy in every bite with this sensational Italian seafood salad creation!
Italian Seafood Salad alla Piero.
Summer has arrived in Vancouver. I like to eat lite, fast to prepare, and cold dishes during the heat that is on the way. There are variations to this style of salad made throughout the Mediterranean and I brought this particular version to my in-laws Greek Easter celebrations. I had so many requests for the recipe I thought I would share it with all of you. My Mom makes a version of this which was my inspiration to create my own. I named it Piero after the way my Uncle in NY pronounced my name. For some reason I always wanted to name a dish that.
This type of seafood salad is protein rich and can be made ahead of time for quick lunches or snacks. I’ve included a quick 20 second slide show below to give you visuals and written out the whole recipe for you to follow. I hope you try it and please let me know your thoughts or what adjustments you made to make it your own.
Right now you will find many of the ingredients, or substitutes at the Vancouver Farmers Markets.
If you have any food questions, are looking for shopping suggestions, or want to catch up, please do reach out. Thanks again for your lovely messages and notes. Until next time, on to the recipe, and may you always EatwiththoseyouLove ®
Peter
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Italian Seafood Salad alla Piero
As with any recipe always use safe cooking procedures, & food safe practices. Health Canada is a great site for all food safe guidelines. https://www.canada.ca/en/health-canada/topics/food-safety.html
Equipment:
- Large shallow pan for poaching
- Large Bowl for the salad
- Micro Plane
- Chefs Knife
- Large Slotted Spoon
- Paper Towel Lined Plate
Ingredients:
- 1 pound of Cod – Haddock would probably also work – Nice thick fillets are best
- 1 Can of Artichoke Hearts – Drained, Rinsed, and Quartered – You can substitute Olives or also add them as well – Jarred Roasted Artichokes or Marinated ones will also work – don’t add their marinating liquid to the salad
- 2 TBSP of Capers
- 1/4 cup of picked parsley leaves
- 1 lemon zest and juice
- 2 cloves of garlic roughly chopped
- 4-6 TBSP of Olive Oil
- Salt and Pepper
- 2 whole garlic cloves
- 2 TBSP of Olive Oil
- Parsley stocks
- Peppercorns – Ground pepper is fine too
- 1 Stock of celery
- 1 Carrot peeled
Instructions:
- Add water to your pan until it is approximately 2 inches in depth. Add parsley stocks, whole garlic cloves, pepper corns, carrot, and celery to your water. Bring the water to a boil. Turn the temperature down until the water simmers gently.
- Pat down your fish fillets with paper towel leaving them in as large a piece as the pan allows. Add 2 TBSP of Olive Oil to the simmering water. Add the fish to the simmering water. Do not break the fish apart as it cooks. Try to keep the fillets whole.
- As the cod cooks the flesh will begin to open up and fan out. You do not want to boil the cod but gently cook it. The cod is done when just cooked through. Cooking time will vary depending on the thickness of the fillets and the temperature of the water. Do not be concerned if the fish is slightly over cooked you will still have a wonderful dish and next time will be a breeze.
- Remove the fish from the water with a slotted spoon and place it on a paper towel lined plate to dry off excess liquid.
- Now layer the salad to ensure everything is mixed evenly while avoiding breaking up the fish. If you’re serving the salad immediately also add some of your lemon juice and zest to each layer. If chilling it for a later service, my preferred method, add the lemon and toss again just before serving.
- In the bottom of your bowl add a layer of your artichoke hearts and capers. Take a piece of your fish and gently break into large chunks placing it over this layer of fish. Add 1/3 of your chopped garlic, 1/3 of your capers, and then tear in some de-stemmed parsley leaves on top of the fish. Add a pinch of salt and pepper evenly across the ingredients. Add a TBSP of Olive Oil evenly across all the ingredients.
- Repeat the above instructions two more times, or until all your ingredients have been used up. If serving it immediately add the remainder of the oil and lemon juice and toss everything gently until combined. Taste and season with extra salt and pepper. Repeat as needed.
Eat this Italian Seafood Salad like a Roman
- This dish can be eaten on its own or served with toasted bread drizzled with olive oil. You can place the salad on the toast eating it like a bruschetta or just to soak up the juices afterwards. If you wish to be more decadent, pan fry the bread in olive oil until golden brown.
Now go and try this recipe, and always remember to #EatwiththoseyouLove ®
Peter
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