Ingredients:

  • 1 lb (450g) Medium-sized raw Shrimp, peeled and deveined
  • 1 lb (450g) Calamari (Squid), cleaned, bodies cut into 1/2-inch rings and tentacles left whole
  • 2 Tbsp (30 ml) White Wine Vinegar (divided for poaching and dressing)
  • 1 Bay Leaf
  • 1/2 tsp Salt (for the poaching liquid)
  • 1/3 cup (80 ml) Extra Virgin Olive Oil
  • 1/4 cup (60 ml) Fresh Lemon Juice (about 2 large lemons)
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp Black Pepper (freshly ground)
  • 1 cup (150g) Celery, finely diced (about 3 stalks)
  • 1/2 cup (75g) Red Onion, very finely minced
  • 1/4 cup (40g) Capers, rinsed and roughly chopped
  • 1/4 cup (60 ml) Fresh Parsley, chopped finely (flat-leaf Italian variety)
  • 2 Tbsp (30 ml) Fresh Chives, snipped
  • Optional: 1/4 cup (40g) pitted Kalamata Olives, halved

Instructions:

  1. Whisk the Vinaigrette: In a small bowl or jar, combine the lemon juice, 1 Tbsp white wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil until the mixture is emulsified. Set the dressing aside.
  2. Prep Aromatics: Finely dice the celery and red onion. Place them, along with the capers and optional olives, into the large mixing bowl.
  3. Prepare Poaching Liquid and Ice Bath: Fill a large stockpot with water, adding the bay leaf, 1 Tbsp of white wine vinegar, and 1/2 tsp salt. Bring to a rolling boil. Immediately prepare a large ice bath (a bowl filled with ice and cold water).
  4. Cook the Calamari: Add the squid rings and tentacles to the boiling water. Cook for precisely 1–2 minutes, or until opaque. Do not overcook.
  5. Shock the Calamari: Immediately use a slotted spoon to transfer the calamari directly into the prepared ice bath to stop the cooking process and maintain tenderness.
  6. Cook the Shrimp: Return the poaching liquid to a boil. Add the shrimp. Cook for 2–3 minutes, until they are pink, opaque, and curled into a “C” shape.
  7. Shock the Shrimp, Drain, and Dry: Transfer the shrimp directly into the ice bath alongside the calamari. Once completely cool (about 5 minutes), drain all seafood thoroughly using a colander. Pat the seafood very lightly with a paper towel to remove excess moisture.
  8. Assemble and Dress: Add the drained, chilled seafood and all the fresh herbs (parsley and chives) to the mixing bowl containing the vegetables. Pour three-quarters of the prepared vinaigrette over the salad and toss gently to coat.
  9. Rest: Cover the salad tightly and refrigerate for a minimum of 1 hour (2–3 hours is recommended) to allow the flavors to meld. This step is non-negotiable for authentic flavor.
  10. Serve: Give the Insalata di Mare a final gentle toss, adjust seasoning if necessary, and serve cold.