Mediterranean Seafood Salad
This seafood salad is one that takes us back to a beach in France or Italy. So often we find that the interpretation of this popular salad is cold seafood with the other salad components to provide a cooling summer meal. But in fact, the authentic version of this salad that is so transportive is the fact that the seafood is freshly seared or grilled and added to the salad warm. It is amazingly delicious to be so simple!
Ingredients
- 1 Large Octopus Tenacle (See Notes) (approximately 16oz.)
- 2 tbsp Coarse Kosher Salt
- 1 tbsp Black Peppercorns
- 1 Large Lemon
- 1 or 2 Head of Endive-thinly sliced crosswise
- 3 oz. Marinated Gigante Beans
- 8 Caperberries
- 8-10 Calabrian Chilies
- 3 Scallions-thinly sliced on the bias
- 6 Raw Jumbo Shrimp-peeled and deveined
- 4 U10 Diver Scallops
- 6 Small Squid Tubes and Tenacles-cleaned
- Small Bunch Celery Leaves
- 1/2 tsp Greek Oregano
- Fresh Dill for garnish
- Flake Salt-like Maldon Salt to finish
Vinaigrette
- Juice from 1 Lemon
- 1/2tsp Dijon Mustard
- Salt and Pepper to taste
- 1/2 cup Extra Virgin Olive Oil-preferably Greek Kalamata
Instructions
Prep the Octopus
- Bring a large pot of salted water with the peppercorns to the boil. Holding the octopus tenacle from the thickest end, dip the small end of the tenacle into the water three times. This will allow the tenacle to curl very nicely for a nice presentation in the final dish. Lower the tenacle into the water and bring back to the boil. Boil the octopus for 45-50 minutes until tender. Remove the octopus from the water and place on a tray to cool for 10-15 minutes.
Prepare the Salad
- Peel the lemon down to the pulp. Working over a small bowl, using a sharp knife with the lemon in the palm of your hand, cut out each segment of lemon into supremes between the membranes that separate them . Remove any seeds along the way and discard. Retain the lemon juice as you are working in the bowl.In a large bowl, add the lemon supremes and juices, endive, gigante beans, caperberries, Calabrian chilies, and scallions. Mix well.
Prepare the Vinaigrette
- Place all ingredients in a small mason jar and shake together. This is the fastest and easiest way to mix this simple lemon dressing.
Prepare the Seafood
- On the tray with the octopus, add the shrimp, scallops, and calamari. Toss with a guzzle of extra virgin olive oil and coarse salt until well coated. On a hot grill, cook the octopus turning once or twice for about 6 or 7 minutes until nice and crispy all over. In the meantime, grill the shrimp, scallops, and calamari for no more than 4 minutes turning only once after about 3 minutes on the one side. This will result in perfectly cook seafood for this dish. Remember, the seafood will continue to cook slightly after you remove the seafood from the grill. You want it to be beautifully translucent for the perfect texture. Make sure to keep the seafood warm as you prepare the salad.
Assemble the Final Salad
- Before adding the seafood to the salad, cut the shrimp into about 4 large pieces. Cut each scallop into 4 pieces, at least. And cut each calamari tube into 2 pieces. Leave the tenacles whole. Then cut the octopus into large bite size pieces leaving the curled tenacle end a bit longer to present on top of the salad when complete. Add the seafood pieces to the bowl with the other salad ingredients and toss well. Drizzle the dressing on the salad ingredients and toss well again.Plate the salad onto a platter large enough to hold all of the ingredients but also create a nice mound for presentation. Place the curled octopus tenacle on the top in the middle. Place the celery leaves around, sprinkle with the oregano, and garnish with the fresh dill sprigs. Finish the salad with a sprinkling of large flake salt.
Notes
If you choose not to use octopus in the recipe, it is perfectly fine to leave it out. A mix of other seafood can be substituted for the others as well. Think about using lobster, mussels (steamed and removed from the shell), or smaller bay scallops.
Tried this recipe?Let us know how it was!