Italian Seafood Salad Fruitte di Mare
From docjoe 15 years ago
- 24 minutes to make
- Serves 10
Shrimp and Calamari (Squid) in a fresh lemon vinargrette dresing. Great with some crusty Itallian bread. I never had any leftovers of this recipe.
Ingredients
- 2 pounds boiled, shelled shrimp shopping list
- 2 pounds cleaned calamari (squid), body cut into 3/8" rings shopping list
- 2 pounds red potatoes, well washed and sliced into 1/4' slices shopping list
- 3/4 cup extra virgin olive oil (use the best you can find) shopping list
- 3 garlic cloves, minced shopping list
- 1 large red onion, very thinly sliced (preferably on a mandolin), retain about 1/2 cup for garnish shopping list
- 4 ribs celery, washed, trimmed and diced shopping list
- 8 tbl. Fresh squeezed lemon juice shopping list
- 2 Tbl. lemon zest (zest the lemons before squeezing the juice) shopping list
- 1/2 cup 1/4 dice red bell pepper shopping list
- 1 pound cracked Sicilian green olices shopping list
- 1/2 pound black olives, not salad ripe olives (use Nicoise or Gaeta) shopping list
- 1/4 cup chopped fresh flat leaf Italian parsley (plus more for garnish) shopping list
- 5 Tbl. washed and capers (if using salt packed, let them soak to remove most of the saltiness) shopping list
- 8 Tbl. white wine vinegar (the best you can find) shopping list
- crushed red pepper flakes shopping list
How to make it
- Boil the the calamari in a large pot until just cooked thru and opaque (do not over cook unless you like eating rubber).
- Drain and set aside
- Place the potatoes in a pot of lightly salted cold water and bring to a boil, lower to a simmer and cook until they are fork tender.
- Refersh under cold running water, drain, and pat dry. Set aside to cool.
- Heat oil in a saute pan over medium heat.
- Add the garlic, and red pepper flakes to taste and saute for for about 3 minutes, remove from the heat.
- Place all ingredients except the wet and lemon zest, into a large glass bowl and mix well.
- Combine the garlic-oil mixture with the vinegar, lemon juice and zest and mix well.
- There should be about 1" of dressing on the bottom of the bowl. If not add more lemon juice, olive oil and vinegar in a 3:1:2 mixture of olive oil to vinegar to lemon juice.
- Pour the wet ingredients over the salad and toss well.
- Refrigerate covered over night to allow the flavors to blend.
- Uncover, adjust seasoning if necessary with pepper, salt and red pepper flakes, toss the salad one more time.
- Garnish with red onions and additional chopped parsley before serving.
People Who Like This Dish 3
- cherylannxo Santa Nella, CA
- jo_jo_ba Oshawa, CA
- greekgirrrl Long Island, NY
- mamalou Attleboro, MA
- docjoe Davie, FL
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The Rating
Reviewed by 4 people-
Yum! All my favourite things!
jo_jo_ba
in Oshawa loved it
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Sounds like I would love this one! Thanks for the post!
mamalou
in Attleboro loved it
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What's not to love? High 5!!
greekgirrrl
in Long Island loved it
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