A bit of This and a bit of That

photo from hipparis.com

As most of you know, I live part time in France and part time in Dallas.  I have been in the US for awhile and it is now time to return to my home in the French countryside.  I love both places.

I would like to leave you with a new recipe I just tried.  It is delicious.  It is a Grilled Seafood Salad .

From the New York Times on Pinterest

This seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge of bitterness. A substantial salad, it can be a curtain raiser or part of a buffet for summer dinner at home. It might even be carried to a picnic. But it begs to be served a bit warm.

INGREDIENTS

• 12 large shrimp, peeled
• ½ pound sea scallops, hard tendon removed
• ½ pound swordfish, skinless, in 1 1/2-inch chunks
• 2 small to medium calamari, cleaned
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
•  Salt and ground black pepper
• 1 small head radicchio, quartered
• 2 slices sourdough bread from the center of a round loaf
• 3 scallions, trimmed and chopped
• 1 tablespoon capers in vinegar, drained
• 1 clove garlic, peeled
• 1 tablespoon minced flat-leaf parsley leaves

PREPARATION

1. Combine shrimp, scallops, swordfish and calamari in a bowl. Toss with 2 tablespoons oil and 1 tablespoon vinegar. Season with salt and pepper. Light the grill.
2. When hot, use either a grill pan or eight or more thin bamboo skewers, soaked, to cook the seafood. If using a grill pan, heat the pan and brush it with a little oil before adding the shrimp, scallops, calamari and swordfish. Or thread everything but the calamari on the skewers, using 2 skewers at a time so the food will be secure. Sear the seafood, turning it to cook both sides, about 3 minutes per side. Remove to a large cutting board as it finishes cooking. Sear the calamari directly on the grill or in the grill pan, about 2 minutes per side. Add to cutting board. Sear the radicchio quarters briefly, turning once, and toast the bread on the grill. Add to the cutting board.
3. Cut the shrimp in thirds, the scallops and swordfish in half, and slice the calamari thin. Pile in a bowl with the remaining olive oil, vinegar, the scallions and capers. Coarsely chop the grilled radicchio. Add to the bowl. Rub the toasted bread with the garlic, dice it and add it to the bowl. Toss, season with salt and pepper, fold in the parsley and serve warm.
4. To show my appreciation to all of you followers, I am giving you a head start to the yearly French Vintage Home white sale.  It will start April 1 but today you can buy this sheet at a vastly reduced price. Just click on the link below for the sheet details....
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French vintage sheet on sale

www.Frenchvintagehome.com
https://www.etsy.com/shop/FrenchVintageHome

Thank you all for your loyalty and support.

A Bientôt

Audrey