Seafood Salad

There are some dishes that make sense the second they hit the table, and Seafood Salad is one of them. This is a chilled seafood favorite with the kind of bright flavor that belongs on a holiday spread. Put it out when people are coming over and let the table do the rest. It fits naturally into a Christmas Eve seafood spread. For me, this is the sweet spot: familiar enough to feel like comfort food, but good enough that you are already thinking about the next bite. That is the kind of cooking I want this site to be full of — approachable, full of flavor and never precious about itself. Make it, tweak it to your taste and have a little fun with it. That is the whole point.

Seafood

Italian Seafood Salad

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Italian Seafood Salad keeps seafood front and center with plenty of flavor and a recipe that feels special without getting fussy.

Prep 20 minutes mins

Cook 25 minutes mins

Total 45 minutes mins

Makes 4

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Ingredients  

1x2xCustom

For the Poaching Liquid

• ▢ 2 bay leaves
• ▢ Peppercorns
• ▢ 1/2 lemon
• ▢ 3 garlic cloves

For the Dressing

• ▢ 1/2 cup parsley
• ▢ 1/4 cup EVOO
• ▢ 1 shallot diced
• ▢ 1 lemon juiced
• ▢ Pinch red pepper flakes

For the Seafood

• ▢ 1 lobster tail
• ▢ 1/3 lb bay scallops
• ▢ 1/3 lb shrimp
• ▢ 1/3 lb calamari

For the Salad

• ▢ 1 fennel bulb thinly sliced
• ▢ 1/4 cup olives sliced
• ▢ 1/4 cup roasted red peppers dice

Instructions 

Cook Mode

• Bring a large pot of water to boil and season with salt, lemon, bay leave, peppercorns, and garlic.
• Once boiling, poach the fish in batches: Scallops (about 2 minutes); Calamari (about 2-3 minutes); Shrimp (about 2-3 minutes or until pink); Lobster (about 5-7 minutes)
• As each fish is done, transfer to an ice bath to stop the cooking process, then set aside on a paper towel lined baking sheet to dry.
• Prep the dressing by combining the parsley, shallot, red pepper flakes, and EVOO in a small bowl. Season with salt and mix until fully combined.
• Then thinly slice the fennel, chop the olives, and dice the roasted pepper.
• Transfer the fish to a bowl, add the fennel, olives, roasted peppers, and dressing. Mix until fully combined. Then taste and adjust salt, pepper, and lemon to taste.