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Sous Vide Shellfish Salad with Seasonal Greens

This vibrant salad combines tender sous vide shellfish with crisp seasonal greens, mirroring the enduring friendship and complex narratives of two cinematic legends.

Salad
Prep 15m · Cook 30m · Total 45m
12 ingredients

As Robert Redford and Paul Newman navigated their iconic careers, their friendship flourished amidst challenges, much like the delicate balance of flavors in this salad. The shellfish represents the bright moments in life, while the greens reflect the complexity of their partnership. Like the intricate web of connections in the second story, the ingredients come together to create a harmonious dish, celebrating resilience and flavor. Inspired by Robert Redford and Paul Newman Defined a Cinematic Era and A Note, a Gun and a Mother’s Conscience Led to an Arrest in Kirk’s Killing.

Instructions

  1. Preheat a sous vide water bath to 60°C.
  2. Season the shrimp and scallops with salt and pepper, then place them in separate vacuum-sealed bags.
  3. Submerge the bags in the water bath and cook for 30 minutes.
  4. While the shellfish is cooking, prepare the salad base by combining mixed greens, arugula, cherry tomatoes, cucumber, and fresh herbs in a large bowl.
  5. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper to make the vinaigrette.
  6. Once the shellfish is done, carefully remove the bags from the water bath and transfer the contents to a plate.
  7. Toss the salad with the vinaigrette, then arrange it on plates.
  8. Top the salad with the sous vide shrimp and scallops, and serve immediately.