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We put all the best parts of the Feast of the Seven Fishes into one easy-to-make salad.
Ingredients
- 1/2 Tbsp.
finely grated lemon zest, plus 2 tablespoons fresh lemon juice (from about 2 lemons), plus wedges for serving
- 1
small clove garlic, pressed
Kosher salt and freshly ground pepper
- 3 Tbsp.
olive oil
- 8 oz.
small squid, steamed
- 8 oz.
large cooked shrimp, tails removed
- 1 lb.
mussels, steamed
- 12
littleneck clams, steamed
- 6 oz.
cooked octopus tentacle (about 1 tentacle)
- 4 oz.
bay scallops (or sea scallops, cut into 1/2-inch pieces), steamed
- 1
small bulb fennel, very thinly sliced
- 1/2
small red chile, very thinly sliced
- 1
stalk celery, very thinly sliced
- 1/4 cup
pitted green olives, sliced
- 4 oz.
cooked lump crabmeat, picked
- 1/2 cup
flat-leaf parsley leaves
Directions
- Step 1In large bowl, whisk together lemon zest and juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil.
- Step 2Thinly slice squid bodies. Cut each shrimp into 3 pieces. Shuck mussels and clams. Cut octopus tentacle into 1/2-inch pieces. Transfer squid, shrimp, mussels, clams, octopus and scallops to bowl with lemon vinaigrette and toss to coat.
- Step 3Fold in fennel, chile, celery, olives, crabmeat, and parsley. Serve immediately with lemon wedges if desired.
Nutritional Information (per serving): About 340 calories, 11.5 g fat (2 g saturated), 45 g protein, 1,335 mg sodium, 12 g carbohydrate, 2 g fiber
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