Seafood Salad

Name: Seafood Salad
Yield: Serves 4 to 6
Ingredients: 1/2 cup, extra-virgin olive oil; 1/4 cup, lemon juice; 1/4 cup, capers, rinsed; 1 tablespoon, minced fresh parsley leaves; 1/2 , small red bell pepper, stemmed, seeded, and minced (about 1/4 cup); 1/2 , small red onion, minced (about 1/4 cup); Pinch, hot red pepper flakes; 1 cup, dry white wine; 4 , whole black peppercorns; 1 small, bay leaf; 5 sprigs, fresh parsley; , Salt; 1/2 pound, medium shrimp, peeled and deveined, shells reserved; 2 pounds, mussels, scrubbed clean; 1/2 pound, sea scallops, tendons removed and discarded; 1/2 pound, squid, rinsed, cut into rings 1/4 inch wide, tentacles cut in half; , Ground black pepper

Main Courses
Fish & Seafood
Salads

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.

SERVES 4 to 6

TIME 1½ hours, plus 20 minutes chilling

Why This Recipe Works

This is a members' feature.