Insalata di Mare

• 1/4 cup Taggiasca olives

• 1/4 cup caper berries

• 2 tbsp chopped parsley

• 1/2 cup olive oil

• Celery leaves for garnish 

• 2 tbsp lemon juice

• 2 tbsp red wine vinegar 

• 4 ounces calamari, cleaned and rinsed
• 4 ounces mussels, debearded 

• 4 ounces shrimp, pealed and deveined

Blanch all seafood in boiling salted water. Mix all ingredients together and dress with olive oil and lemon juice. Season. Garnish with chopped celery leaves.