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

This recipe contains: Shellfish

RECIPE

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

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.