seafood salad
Seafood Salad
This seafood salad features poached shrimp, scallops and squid bathed in a punchy vinaigrette with thinly sliced onion and fennel for bite and crunch. For super-thin veggies, use a mandoline for slicing.
Ingredients:
- 3 medium lemons, divided
- ⅔ cup extra-virgin olive oil
- ½ cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh oregano
- 2 cloves garlic, grated
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
- 2 tablespoons white vinegar plus 1/2 cup, divided
- 1 medium fennel bulb, cored and very thinly sliced
- 1 cup thinly sliced red onion
- 16 cups water
- 1 pound peeled and deveined medium shrimp
- 1 pound large scallops
- ½ pound squid (tubes), cleaned and sliced into 1/4-inch rings
- 1 (4.2-ounce) can smoked mussels in olive oil, drained
Directions:
- Zest and juice 2 lemons into a large shallow bowl; cut the remaining lemon into 1/4-inch rounds and set aside. Add oil, parsley, oregano, garlic, salt, crushed red pepper and 2 tablespoons vinegar to the shallow bowl; whisk vigorously until the mixture looks creamy, about 30 seconds. Add fennel and onion to the bowl; stir gently and set aside.
- Combine 16 cups water, the remaining 1/2 cup vinegar and the reserved lemon rounds in a large stockpot; bring to a boil over high heat. Fill a large bowl with ice water; place near the stove. Add shrimp to the boiling water; cook until opaque and cooked through, about 2 minutes. With a slotted spoon, transfer the shrimp to the ice bath. Return the water to a boil over high heat; add scallops and squid; cook until the scallops are opaque and the squid slices are tender, 1 to 2 minutes. Drain and transfer the scallops and squid to the ice bath. When all the seafood is cool to the touch, pat dry with paper towels and add to the bowl with the dressing. Add mussels and toss to combine.
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