Italian Seafood Salad

By jjadin

Ingredients

• 1/4 cup EVOO
• 2 tbsp fresh lemon juice
• 1/2 tsp grated lemon zest
• 1 clove garlic
• 1 pinch red pepper flakes
• 1 lb squid
• 1 lb shrimp, peeled and deveined
• 24 mussels, scrubbed and debearded
• 1/2 cup water
• 1 small fennel bulb, trimmed and sliced thinly crosswise
• 1 cup black olives, pitted and slices
• 3 tbsp fresh flat leaf parsley
• radicchio and lettuce leaves
• lemon wedges

Details

Servings 8

Preparation

Step 1

TO make the dressing, whisk together the 1/4 cup olive oil, 2 tbsp lemon juice, lemon zest, garlic, salt, and chile. Set aside.

Clean the squid, there should be about 1 lb once cleaned. Leave the tentacles whole, but cut bodies crosswise into rings 1/2 inch wide. Set aside.

Bring the saucepan three-fourths full of salted water to a boil. Add the shrimp and cook about 2 minutes. Transfer to colander to drain. Add dressing and toss to coast evenly.

Add squid to boiling water and cook until opaque, about 1 minute. Drain well and add to dressing. Toss to coat.

Discard any mussels that do not close to the touch. In the same saucepan over medium heat, combine the mussels and 1/2 cup water. Cover and cook until mussels begin to open, about 5 minutes. Remove from heat and discard any that failed to open. Remove from shells and discard shells.

Add the mussels to the dressing along with the fennel, olives, and parsley. Taste and adjust the dressing as needed with more olive oil, lemon juice, salt, and pepper.

Make a bed of radicchio and lettuce leaves on a platter. Spoon the seafood mixture in the center. Garnish with lemon wedges and serve.