Insalata di Mare (Seafood Salad)
This Insalata di Mare is bright and flavorful, featuring tender seafood tossed in a zesty lemon herb vinaigrette.
Servings 4 people
Ingredients
Lemon Herb Vinaigrette
- 1/3 cup fresh lemon juice 2-3 lemons
- 1/2 cup extra virgin olive oil
- 1 small garlic clove
- 1 tsp dijon mustard
- 1 tbsp chopped basil
- 2 tbsp chopped parsley
- 2 tsp chopped oregano
Insalata di Mare
- 3/4 lb shrimp de-shelled, de-veined, de-tailed
- 1/2 lb small scallops 40/60 size
- 1/2 lb squid tentacles and tubes
- 1 lemon
- 1 tsp whole peppercorns optional
- 3/4 cup assorted olives castelvetrano and kalamata
Instructions
- In a small blender add the lemon juice, olive oil, Dijon mustard, and garlic. Pulse a few times until the dressing emulsifies into a light, pale yellow and the garlic is fully processed. Transfer to a bowl and toss in the herbs. Cover and place in the fridge for 10 minutes.
- Prep and clean the seafood: de-shell, de-vein, and remove tails from the shrimp. Rinse the squid and remove any cartilage + cut tubes into 1/4 inch rings. Rinse the scallops.
- In a heavy pot of water, add a quartered lemon, a few teaspoons of peppercorns, and a heaping pinch of salt. Bring to a boil, then reduce the heat to a simmer.
- On the side, prepare a large bowl of ice water big enough to hold all the seafood.
- Cook each seafood separately (ending with the squid):Shrimp ( 1 1/2 to 2 minutes), Scallops (2 1/2 to 3 minutes), Squid Tubes (1 1/2 to 2 minutes), Squid Tentacles (2 to 2 1/2 minutes)
- When each seafood is done, fish out of the pot and place in the ice water to blanch and stop cooking.
- If enjoying right away, drain, and add to a bowl. Drizzle on the desired amount of dressing and toss to coat. If eating later, drain, and add to an airtight container and refrigerate until ready to dress and serve.