Insalata di Mare

Michael White

Marea - NYC

This picnic-friendly seafood salad was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.

Yield

4 servings

Ingredients

  • 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

Method

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.

https://www.jamesbeard.org/recipes/insalata-di-mare