Citrusy Shrimp and Calamari Salad
Seafood salads are a staple on menus along the coast of Italy. There the salad might include shrimp, mussels, cuttlefish, calamari and tiny clams. This version is a bit simpler, but it’s equally delicious.
- Juice of 2 lemons (about 1/4 cup/2 fl. oz./60 ml)
- 2 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1 garlic clove, minced
- Fine sea salt and freshly ground black pepper
- 1 lb. (500 g) cleaned calamari, bodies and tentacles
- 1 lb. (500 g) large shrimp, peeled and deveined
- 1/4 cup (1 oz./30 g) thinly sliced red onion
- 1 small fresh hot chile, thinly sliced crosswise, or a generous pinch of red pepper flakes
- 2 Tbs. coarsely chopped fresh flat-leaf parsley
- 2 fresh bay leaves, or 4 dried bay leaves
- 3 long strips lemon zest
- Crusty bread for serving
In a small bowl, whisk together the lemon juice, vinegar, mustard, garlic, 1 tsp. salt and a generous grinding of pepper. Set aside.
Bring a large pot of water to a boil over high heat. Cut the calamari bodies into rings 3/4 inch (2 cm) thick. Add the calamari rings and tentacles to the boiling water and cook for 2 minutes. Add the shrimp and cook until all the seafood is opaque throughout but still tender, about 4 minutes longer. Drain well and transfer to a bowl.
Pour the dressing over the seafood. Add the onion, chile and parsley and stir to combine. Tuck in the bay leaves and lemon zest, cover and refrigerate until well chilled, at least 2 hours. Stir occasionally so that all the pieces marinate evenly.
Discard the lemon zest and bay leaves. Divide the salad among small plates and serve with the bread on the side for sopping up the juices. Serves 4 to 6.
Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)