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Insalata di Mare (Italian Seafood Salad) Recipe

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This recipe for Insalata di Mare (Italian Seafood Salad) is from Savoring Sergnese Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c white vinegar
1/2 cup white wine
4 quarts of cold water
2 bay leaves
2 tbsp black peppercorns
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup of fresh parsley finely chopped
3 cloves of garlic finely minced
Juice of 2 lemons plus 2 whole lemons
1/2 c olive oil
kosher salt and fresh ground black pepper to taste
1 lb of squid tentacles and body cut finely
1 lb of large shrimp, shelled, deveined and cut in half
1 lb of large scallops quartered
1/2 lb of cooked octopus cut into small 1/2 inch pieces
2 King Crab legs, cleaned and cut into small pieces once cooked
Directions:
Directions:
In a large pot, bring 4 quarts of cold water, vinegar and wine with bay leaves, 2 lemon halves and peppercorns to a boil. Add the scallops and shrimp and cook for 2-3 minutes then remove from the pot. Next, add the squid and crab legs to the pot and cook for 1-2 minutes. The octopus requires 45 minutes to cook -so I usually do this after all the other fish is cooked and prepped.

Once all the seafood is cooked, cleaned and cut, place in a large bowl.

Add the lemon juice, olive oil , parsley, garlic, celery and carrots. Mix well then salt and pepper to taste.

Cover with plastic wrap, cool and let sit overnight in fridge to absorb all the flavors. This salad should be served at room temperature. Layer the serving dish with Boston lettuce leaves and then cover with the seafood. Garnish with fresh chopped parsley and lemon wedges.
Number Of Servings:
Number Of Servings:
Serves up to 10 people
Preparation Time:
Preparation Time:
45 minutes to an hour
Personal Notes:
Personal Notes:
This dish really highlights the simple beauty of the ingredients. Seafood salads are incredibly easy to make and so delicious. Make sure the seafood is fresh and tender. The dressing for this dish is light and full of flavor.

I grew up having this antipasto on Christmas Eve as well as Fridays through Lent. I enjoy sharing this dish throughout the summer and often add fresh mussels and other fish depending on what is in season.

 

 

 

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