New This Month

Basque Salad

Seafood and chorizo, flavored with sherry and saffron, are arranged in a family-style celebration of Spain's cuisine in this flavorful salad with a Basque flair.

  • Servings: 6

Source: Martha Stewart Living, May 2006


For the dressing

  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons extra-virgin olive oil

For the salad

  • 1 pound small Yukon gold potatoes
  • 1 cup dry sherry
  • 1/2 teaspoon saffron threads
  • 1 tablespoon extra-virgin olive oil
  • 1 fillet wild striped bass (1 pound), skin on
  • Coarse salt and freshly ground pepper
  • 3 ounces dried chorizo sausage, cut into 1/4-inch-thick slices
  • 4 shallots, thinly sliced into rings
  • 6 littleneck clams, scrubbed well
  • 12 mussels (about 8 ounces), scrubbed well and debearded
  • 2 tablespoons fresh lemon juice
  • 2 pounds medium tomatoes, cut into 1/4-inch-thick slices

For serving


  1. Cover potatoes with water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until tender, about 15 minutes. Drain; let cool completely.

  2. Preheat oven to 475 degrees. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.

  3. Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.

  4. Arrange tomato slices on a platter. Cut cooled potatoes into 1/4-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.

  5. Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking constantly until emulsified.

  6. Drizzle salad with dressing. Serve with saffron aioli and toasted baguette.


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