Italian seafood salad is fresh and bracing—and doesn’t contain a drop of mayonnaise. Taken by this spirited dish, we wanted to try our hand at creating a simple but delicious version made with perfectly cooked seafood tossed in a sprightly lemon vinaigrette.
Why This Recipe Works
While most seafood salad recipes suggest steaming or sautéing the seafood, we found that neither was ideal for bringing out the best tastes and textures from the shellfish. We had great success with poaching, except in the case of the mussels. We made a simple broth with the shrimp shells, wine, and a few aromatics—this broth served as the steaming liquid for the mussels, which released their juices into the broth as they cooked, adding even more flavor.
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