Wisconsin-style Seafood Salad with Oranges

Ingredients

In this Wisconsin adaptation, we incorporate local ingredients and flavors to give the dish a unique twist. Instead of using traditional Italian olive oil, we use locally sourced sunflower oil. The dressing is enhanced with a touch of local honey, which adds a hint of sweetness. Additionally, we incorporate the vibrant flavors of Wisconsin mustard, giving the salad a tangy kick. These adaptations infuse the dish with the essence of Wisconsin's culinary traditions. We alse have the original recipe for Insalata de mare con arance, so you can check it out.

• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) crab meat 1 pound (450g) crab meat
• 1 pound (450g) mussels, cleaned and debearded 1 pound (450g) mussels, cleaned and debearded
• 2 oranges, segmented 2 oranges, segmented
• 1/4 cup (60ml) sunflower oil 1/4 cup (60ml) sunflower oil
• 2 tablespoons (30ml) white wine vinegar 2 tablespoons (30ml) white wine vinegar
• 1 tablespoon (15ml) local honey 1 tablespoon (15ml) local honey
• 1 tablespoon (15ml) Wisconsin mustard 1 tablespoon (15ml) Wisconsin mustard
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp with a slotted spoon and set aside.
2. 2.
   In the same pot, add the crab meat and cook for 2-3 minutes until heated through. Remove and set aside.
3. 3.
   Add the mussels to the pot and cook until they open, about 5 minutes. Discard any unopened mussels.
4. 4.
   In a small bowl, whisk together the sunflower oil, white wine vinegar, honey, and Wisconsin mustard. Season with salt and pepper.
5. 5.
   In a large serving bowl, combine the cooked seafood, orange segments, and dressing. Toss gently to coat.
6. 6.
   Refrigerate the salad for at least 1 hour to allow the flavors to meld.
7. 7.
   Before serving, garnish with fresh parsley.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Cook them just until they turn pink and firm.
• Mussels — Ensure that all the mussels are tightly closed before cooking. Discard any mussels that do not open after cooking.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the dressing.
• Serve the salad on a bed of fresh greens for added freshness and presentation.
• Feel free to add diced avocado or cucumber for additional texture and flavor.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
• This salad can be made ahead of time and stored in the refrigerator for up to 24 hours.

Serving advice

Serve the Wisconsin-style Seafood Salad with Oranges chilled as a refreshing appetizer or light lunch. Accompany it with crusty bread or crackers to complete the meal.

Presentation advice

Present the salad in a large, shallow bowl to showcase the vibrant colors of the seafood and oranges. Garnish with fresh parsley for an added touch of green.