Seafood Salad / Frutti di Mare

This salad can be served as either an appetizer or as a main course and is the perfect summer salad. Feel free to vary the seafood according to what is available, such as lobster, conch, clams, scallops or octopus.

                                                                                                     Serves 6

For Dressing:

Juice of 2 lemons                                      
¼ cup extra virgin olive oil
¼ cup red wine vinegar                            
2 cloves garlic, crushed                    
2 hot peppers, chopped (use your favorite)
4 tbsp. flat leaf parsley, chopped               
½ tsp. Lemon zest 

For Salad:

1 small head radicchio
4 oz. baby Arugola
1 small red onion, sliced                            
1 small fennel bulb, julienned
1 carrot, julienned

For Seafood:

 2lb. Squid, cleaned and cut into rings
24 black mussels, scrubbed and beard removed
1lb. large shrimp, peeled and de-veined 

  1. In a large bowl, whisk together the olive oil, vinegar, lemon juice, carrot, garlic, zest and hot pepper.
  2. Bring a pot of salted water to a boil. Add the shrimp and cook until they turn pink and are just cooked through, about 2 minutes.
  3. Remove the shrimp with a slotted spoon and add to the dressing.
  4.  Add the squid to the boiling water and cook for about 1 minute. Drain well and add to the dressing.
  5. Cook the mussels and ½ cup water in a pan over medium heat. Cover and cook until the mussels open, about 5 minutes. Remove from the heat and discard any mussels that do not open. Add the mussels to the dressing along with the red onions, fennel and parsley.
  6. Thoroughly mix everything together to coat with the dressing.
  7. Taste for salt, pepper, olive oil, and lemon juice and adjust the seasonings as needed.
  8. Refrigerate and marinate for 2 hours to let the flavors develop.
  9. To serve. Make a bed of radicchio leaves on a platter and scatter the Arugola on top. Spoon the seafood mixture into the center.

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