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Market District Recipes: Mediterranean Calamari Salad & Italian Seafood Salad

Market District Chef Benjamin D'Amico stopped by PTL to show off two delicious seafood salads!

Mediterranean Calamari Salad
Compliments of Market District Chef Benjamin D'Amico

Serves: 3-6 Prep Time: 35 min. Cooking Time: 2 minutes

Ingredients:

  • 2 lbs Calamari, sliced
  • 2 cups Spring Mix Greens or assorted baby lettuce
  • 12 oz Assorted Grape/Cherry Tomatoes (yellow, purple, red)
  • 8 oz Assorted Marinated Olives, pitted (Green, Black, Kalamata, etc)
  • 6 oz Feta Cheese, cut into cubes
  • ½ cup Red Onion, thinly sliced
  • 6 oz Oyster Mushrooms, chopped, roasted with olive oil, -optional
  • ¼ cup Tear Drop Peppers, -optional (Found on Antipasti Bar)

Dressing:

  • ¼ cup Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tbsp Fresh Parsley, minced
  • 1 tsp Oregano, dried
  • ½ tsp Crushed Red Pepper Flakes
  • ½ tsp Garlic Powder
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 6 each Lemon Wedges (Garnish)

Directions:

1. Heat water in a medium pot and bring to a boil. Season with 1 tsp salt.
2. Flash boil the calamari in the water for 2 minutes. Remove from the water, set aside and allow to cool completely.
3. Combine all the dry spices in a bowl, set aside.
4. Place the cubed feta cheese, calamari, mushroom, olives, onions, & tomatoes in a bowl and drizzle with 2 tbsp of olive oil & 1 tbsp of lemon juice. Toss the ingredients together with the dried spices.
5. Place the lettuce greens onto a platter.
6. Top the lettuce with the tossed calamari and vegetable mixture.
7. Garnish the salad with lemon wedges, fresh parsley, and the tear drop peppers (thinly sliced roasted red peppers also work).
8. Finally drizzle the salad with about 2 tbsp of good olive oil.

Italian Seafood Salad
Compliments of Market District Chef Benjamin D'Amico

Serves: 3-6 Prep Time: 30 min. Cooking Time: 40 minutes

Ingredients:

  • ½ cup Red Onion, chopped
  • ¼ cup Red Bell Pepper, chopped
  • ¼ cup Fennel, thinly sliced
  • ¼ cup Celery, minced
  • 1 can Artichokes, small, halved
  • 1 can Butter, Gigante, or Cannellini Beans, drained
  • 2 tbsp Fresh Basil, torn
  • 2 tbsp Fresh Parsley, minced
  • 1 lb Shrimp, medium, raw, peeled, shelled
  • 12 oz Bay Scallops
  • 3 doz Mussels, shells discarded
  • 12 oz Whole Belly Clams, cooked
  • 1 lb Baby Octopus - (optional)

Dressing:

  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • 2 tbsp Lemon Juice
  • ½ tsp Crushed Red Pepper Flakes
  • 2 tbsp Fresh Garlic, minced
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 2 each Lemons, thinly sliced

Directions:

1. Heat a large pot of water and bring to a boil. Season the water with 2 tbsp salt, 2 cups white wine, and 2 tbsp lemon juice.
2. Place the octopus in the water and allow to simmer for 30 minutes. Remove the octopus, allow to cool and cut into pieces.
3. Next add the rest of the seafood to the pot and allow to simmer for 2-4 minutes.
4. Remove the seafood, discard any shells, and allow to cool completely.
5. In a mixing bowl combine the red wine vinegar, lemon juice, garlic and dried ingredients. Slowly drizzle in the olive oil, while whisking vigorously.
6. Toss the artichokes, butter beans, onions, fennel, red peppers, parsley, & basil in the vinaigrette.
7. Finally add the cooked, child seafood to the dressing & vegetable mixture.
8. For best results allow to sit for at least an hour, overnight is even better.

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