Italian Seafood Salad Fruitte Di Mare |
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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 10 |
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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 |
2 pounds cleaned calamari (squid), body cut into 3/8 rings |
2 pounds red potatoes, well washed and sliced into 1/4' slices |
3/4 cup extra virgin olive oil (use the best you can find) |
3 garlic cloves, minced |
1 large red onion, very thinly sliced (preferably on a mandolin), retain about 1/2 cup for garnish |
4 ribs celery, washed, trimmed and diced |
8 tbl. fresh squeezed lemon juice |
2 tbl. lemon zest (zest the lemons before squeezing the juice) |
1/2 cup 1/4 dice red bell pepper |
1 pound cracked sicilian green olices |
1/2 pound black olives, not salad ripe olives (use nicoise or gaeta) |
1/4 cup chopped fresh flat leaf italian parsley (plus more for garnish) |
5 tbl. washed and capers (if using salt packed, let them soak to remove most of the saltiness) |
8 tbl. white wine vinegar (the best you can find) |
crushed red pepper flakes |
Directions:
1. Boil the the calamari in a large pot until just cooked thru and opaque (do not over cook unless you like eating rubber).
2. Drain and set aside
3. 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.
4. Refersh under cold running water, drain, and pat dry. Set aside to cool.
5. Heat oil in a saute pan over medium heat.
6. Add the garlic, and red pepper flakes to taste and saute for for about 3 minutes, remove from the heat.
7. Place all ingredients except the wet and lemon zest, into a large glass bowl and mix well.
8. Combine the garlic-oil mixture with the vinegar, lemon juice and zest and mix well.
9. 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.
10. Pour the wet ingredients over the salad and toss well.
11. Refrigerate covered over night to allow the flavors to blend.
12. Uncover, adjust seasoning if necessary with pepper, salt and red pepper flakes, toss the salad one more time.
13. Garnish with red onions and additional chopped parsley before serving.
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