Salad of the Seven Fishes
Recipe GLPRf4ec37423b9374
A stunning Mediterranean seafood salad featuring seven varieties of premium ocean proteins—squid, shrimp, mussels, clams, octopus, scallops, and crab—tossed with crisp fennel, celery, and fresh herbs, all brightened by a vibrant lemon vinaigrette.
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Ingredients
1/2 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice, plus lemon wedges for serving
1 small clove garlic, pressed
Kosher salt and freshly ground pepper to taste
3 tablespoons olive oil
8 ounces small squid, steamed
8 ounces large cooked shrimp, tails removed
1 pound mussels, steamed
12 littleneck clams, steamed
6 ounces cooked octopus tentacle (about 1 tentacle)
4 ounces bay scallops, steamed
1 small bulb fennel, very thinly sliced
1/2 small red chile, very thinly sliced
1 stalk celery, very thinly sliced
1/4 cup pitted green olives, sliced
4 ounces cooked lump crabmeat, picked
1/2 cup fresh flat-leaf parsley leaves
Directions
If you haven't already, steam the squid, mussels, clams, and scallops separately in salted water until just cooked through (squid and scallops 2–3 minutes, mussels and clams 5–7 minutes until opened). Drain and set aside to cool.
Prepare the lemon vinaigrette by whisking together the lemon zest, lemon juice, pressed garlic, salt, and pepper in a large mixing bowl.
While whisking the vinaigrette, slowly drizzle in the olive oil to emulsify and create a smooth dressing.
Cut the cooled squid into bite-sized rings and tentacle pieces. Cut the octopus tentacle into 1/2-inch chunks. Halve the shrimp lengthwise if they are very large.
Add all the prepared seafood—squid, shrimp, mussels (removed from shells), clams (removed from shells), octopus, scallops, and crabmeat—to the bowl with the vinaigrette.
Add the thinly sliced fennel, red chile, celery, and green olives to the bowl.
Gently toss everything together, taking care not to break up the delicate seafood. Season again with salt and pepper to taste.
Let the salad rest for 5–10 minutes so the flavors can meld together.
Stir in most of the fresh parsley leaves just before serving. Divide among six plates and garnish with remaining parsley and lemon wedges.
