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Italian Marinated Seafood Salad (Insalata di Mare)

SERVINGS
8
RATE THIS RECIPE
(18)
Anthony & Elaina Scotto's Fried Veggies + Marinated Seafood Salad + Spaghetti Shrimp Fra Diavolo + Fish Soup + Baccala alla Livornese + Baked Clams Oreganata + Struffoli
Anthony & Elaina Scotto's Fried Veggies + Marinated Seafood Salad + Spaghetti Shrimp Fra Diavolo + Fish Soup + Baccala alla Livornese + Baked Clams Oreganata + StruffoliNathan Congleton / TODAY
SERVINGS
8
RATE THIS RECIPE
(18)

Ingredients

Citrus Vinaigrette
  • 2 cups extra-virgin olive oil, plus additional for garnish
  • 1 cup lemon juice
  • 1 cup pulp-free orange juice
  • 1/2 cup chopped garlic
  • 1/2 cup chopped fresh flat leaf parsley
  • 4 oranges, pith and peel removed, segmented
  • Marinade
  • 2 cups white wine
  • tablespoons black peppercorns
  • 3 cloves garlic, cleaned, diced fine
  • 1 lemon, juiced
  • 3 quarts water
  • 1 pound lobster meat, cut large dice (or prepackaged cooked lobster meat)
  • 1 pound medium-size shrimp, cleaned and deveined, cut into large dice
  • 1 pound calamari, cleaned and cut into rings
  • 2 pounds fresh cod filets, cut into 2-by-2-inch squares
  • 1/2 cup julienned carrots
  • 1/2 cup julienned onions
  • 1/2 cup julienned celery
  • Salt and pepper, to taste
  • Chef notes

    This impressive seafood salad is part of Anthony and Elaina Scotto's Feast of the Seven Fishes menu for Christmas Eve.

    Preparation

    For the citrus vinaigrette:

     In a large bowl, whisk together the olive oil, lemon and orange juices, garlic, and parsley, then add the orange segments. 

    To cook the seafood:

    In a large pot, place the white wine, peppercorns, garlic cloves, lemon juice, and 3 quarts of water. Bring the liquid to a boil over high heat then lower the heat so that the liquid is at a simmer. Add the lobster and shrimp and simmer for 5 minutes, or until tender, then remove and set aside. In the same pot, add calamari and cod to the liquid, cook 3 to 4 minutes over a low simmer, then remove. Place seafood in covered bowl and refrigerate for 2 to 3 hours. 

    To serve:

    Combine chilled seafood, julienned vegetables, and citrus vinaigrette; gently toss. Season with salt and pepper to taste. Garnish with orange segments and serve.