Seafood salad

Seafood salad

Insalata di mare

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

What could be more wonderful in the height of summer than a lovely, freshly made seafood salad, eaten with grissini and washed down with a glass or two of crisp, dry, chilled white wine! The combination of fish to choose from is endless. Here are some suggestions: small razor clams, clams, prawns, small octopus, squid, cuttlefish, black mussels, scallops, etc. The choice is yours.

Ingredients

Quantity Ingredient
600g freshly prepared raw seafood
salt
50ml extra virgin olive oil
1 lemon, juiced
2 garlic cloves, peeled and halved
2 tablespoons flat-leaf parsley, finely chopped
pepper

Method

  1. Cook the seafood for a few minutes in boiling salted water. Drain well and put in a large bowl.
  2. Mix together the olive oil, lemon juice, garlic, parsley and lots of pepper, and dress the seafood. This salad can be eaten either hot or cold.

Tip

  • If you like garlic, but want the flavour to be gentler than above, then omit the two garlic cloves suggested, take a half clove instead, peel it and rub around the inside of the salad bowl you will use, before discarding.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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