Poached Seafood Salad

Name: Poached Seafood Salad
Yield: makes 6 servings
Ingredients: 2 quarts water; 1/2 cup dry white wine; 2 celery stalks, trimmed and cut into 1-inch lengths; 2 medium carrots, peeled and cut into 1-inch lengths; 4 bay leaves; 1 teaspoon black peppercorns; Salt; 16 extra-large shrimp (about 3/4 pound), shells and tails removed, deveined; 1 pound small (with bodies from 4 to 6 inches long) calamari (squid), cleaned, bodies cut into 1/2-inch rings, tentacles reserved (page 40); 1 1/2 pounds mussels, preferably cultivated; 4 inner stalks celery with leaves, sliced thin (about 1 1/2 cups); 2 tablespoons coarsely chopped fresh Italian parsley; 1 teaspoon chopped garlic; 1/2 cup extra-virgin olive oil; 2 tablespoons wine vinegar; Salt; Crushed hot red pepper

December 9, 2011

This is one of those dishes you can take in any direction you like. You can use whatever seafood is available—scungilli (sea conch), crabmeat, scallops, or any firm fish fillets. You can use lemon juice in place of part or all of the vinegar and dress the salad up with capers, black or green olives, roasted peppers, or diced tomatoes. However you make it, it’s best prepared about 1/2 hour before you serve it, to give the flavors a chance to develop. You can refrigerate the salad, but not for too long. And be sure to bring it to room temperature and check the seasonings before you serve it.

Cooks' Note

I like the crunch of celery here, but also the flavor the leaves give. Use some of the thinner, pale stalks from the heart of the celery and you’ll get both.