Monday, May 21, 2018

Fresco Seafood Salad

  • 2 Meyer lemons, juice and zest of
  • 1/4 cup extra-virgin olive oil 
  • 2 tablespoons chopped garlic
  • 1 teaspoon fresh ground black pepper 
  • 1 cup cherry tomatoes, halved 
  • 1/2 cup Kalamata olives, pitted, sliced 
  • 1/2 cup Green olives, pitted, sliced 
  • 2 tablespoons capers, drained 
  • 1 lb Squid
  • 1 lb Lagostinos
  • 1 lb Shrimp, medium
  • 1 lb Mussel meat
  • 1 lb Crabmeat or Imitation Sea Legs

Bring 8 cups salted water to a boil over medium-high heat, and add the shrimp. Put in other seafood except squid rings. Gently poach the seafood until cooked through and tender, about 10 minutes adding squid rings the last 3 minutes. Remove the seafood, strain. Refrigerate for 30 minutes.

For the seafood salad: In a large mixing bowl, combine first 8 
ingredients. Whisk well. Add chilled cooked seafood to the bowl along with other ingredients and toss well. Refrigerate overnight.


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