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.