Genoese Seafood And Vegetable Salad Platter
|Salsify||1⁄2 Pound (Black Colored)|
|Young tender globe artichoke hearts||4|
|String beans||1⁄2 Pound|
|Young carrots||5 Medium|
|Celery||1 Bunch (100 gm) (Inner Stalks Only)|
|Beet||1 Medium, cooked|
|White bread loaf||1 Large (3 Day Old)|
|Garlic clove||1 Large|
|Cooked jumbo shrimp||12 , unpeeled|
|Crawfish/Lobster||2 1⁄2 Pound, cooked (1, Spiny / Clawed)|
|Sea robin/Mullet||1 , cooked|
|Fish stock||1 Quart|
|Canned anchovy fillets||4 , drained|
|Olive oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|White bread slices||2|
|Parsley bunch||1 Small|
|Garlic||1 Clove (5 gm)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Pickled capers||1 Tablespoon|
|Hard boiled egg yolks||2|
|Black olives||6 Large, pitted|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||1 Cup (16 tbs)|
1 Trim and wash all the raw vegetables.
2 Divide the cauliflower into florets.
3 In a pan cook the cauliflower in salted water.
4 Remove the outer leaves from the artichokes, cut the hearts lengthwise into quarters.
5 Cook them in boiling water separately.
6 Boil the string beans.
7 In a large pan, boil the carrots, celery stalks, and the potatoes together until tender.
8 Drain the vegetables.
9 Cut the celery and salsify into small pieces.
10 Slice the potatoes thickly.
11 Slice the carrots.
12 Peel and slice the hot, cooked beet.
13 Place each vegetable in a separate serving dish.
14 Drizzle with a mixture of lemon juice, olive oil, and some salt.
15 Season with freshly ground pepper to taste.
16 Cut two thick, lengthwise slices from a 2-3 day old large white loaf and heat gently in the oven until very dry, hard, and crisp.
17 Cut a large garlic clove in half and rub the exposed surfaces over the bread slices.
18 In the bottom of a very wide, deep serving dish, place the bread.
19 Moisten with wine vinegar diluted with a little cold water and some salt.
20 Allow to soften for 2-3 hours.
21 Peel the shrimp but leave the fan shaped flippers attached.
22 Remove the crawfish or lobster from its shell and cut into round slices about 1/4 in thick.
23 In a pan, poach the sea robin or mullet in fish stock.
24 Allow to cool in the cooking liquid.
25 Drain, and remove the bones.
26 Slice as neatly as possible.
27 Drain the oil from the anchovy fillets.
28 Keep the different types of seafood in separate bowls.
29 In a bowl, prepare a mixture of olive oil, some lemon juice, a little salt, and freshly ground white pepper to taste.
30 Dress the seafood with the prepared mixture.
31 For the sauce: cut the crusts off the prepared bread and squeeze out excess moisture.
32 Chop all the other ingredients listed for the sauce together very finely, including the moist bread.
33 Pass the mixture through a fine sieve into a bowl.
34 Stir in 5 1/2 cup vinegar.
35 Gradually beat in 1 cup olive oil and season to taste.
36 A couple of hours before assembling the salad, drizzle some olive oil over the 2 large rectangles of bread and moisten with a layer of the sauce.
37 Allow to stand.
38 In a serving platter, layer using one type of vegetable after another and alternating vegetables with layers of sea robin or mullet, anchovies, and crawfish or lobster slices.
39 Cover each layer with a thin layer of the sauce.
40 Decorate with the shrimp and serve.