Mike Garten
We put all the best parts of the Feast of the Seven Fishes into one easy-to-make salad.
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Cal/Serv:
340
Yields:
6
servings
Total Time:
0
hours
50
mins
tbsp.
finely grated lemon zest, plus 2 tablespoons fresh lemon juice (from about 2 lemons), plus wedges for serving
small clove garlic, pressed
Kosher salt and freshly ground pepper
oz.
small squid, steamed
oz.
large cooked shrimp, tails removed
littleneck clams, steamed
oz.
cooked octopus tentacle (about 1 tentacle)
oz.
bay scallops (or sea scallops, cut into 1/2-inch pieces), steamed
small bulb fennel, very thinly sliced
small red chile, very thinly sliced
stalk celery, very thinly sliced
c.
pitted green olives, sliced
oz.
cooked lump crabmeat, picked
c.
flat-leaf parsley leaves
- In large bowl, whisk together lemon zest and juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil.
- Thinly slice squid bodies. Cut each shrimp into 3 pieces. Shuck mussels and clams. Cut octopus tentacle into 1/2-inch pieces. Transfer squid, shrimp, mussels, clams, octopus and scallops to bowl with lemon vinaigrette and toss to coat.
- Fold in fennel, chile, celery, olives, crabmeat, and parsley. Serve immediately with lemon wedges if desired.
Nutritional Information (per serving): About 340 calories, 11.5 g fat (2 g saturated), 45 g protein, 1,335 mg sodium, 12 g carbohydrate, 2 g fiber
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Source : Goodhousekeeping
