Celebration Salad

seafood salad with lobster fennel and rosé wine

This salad is the essence of the season. It's cool, brisk, and rich all at once--like a vacation by the sea for your palette. Since it’s a bit of an indulgence, save this recipe for a special occasion. We imagine serving it for a grad’s bon voyage, a long awaited meeting of old friends, or a lucky Leo’s birthday. Go to a busy, reputable fishmonger for the seafood. Stick with wild-caught, as it has a higher quality of flavor than its farmed equivalent. Many fish markets will cook lobster and shrimp ahead of time, so you don’t have to bother. The rest of the prep is pretty quick: the seafood and vegetables can be marinated a day ahead of time, then chilled, with the lettuces and micro-greens tossed in just before serving.

Serves 6

 
  • 1large shallot, finely chopped
  • 14cup rice wine or champagne vinegar
  • 4tablespoons extra virgin olive oil
  • 1russet potato (8 ounces) peeled and cut in 12-inch pieces
  • 2ribs celery cut in 14-inch pieces
  • 4ounces green beans cut in 14-inch pieces
  • 12bulb fennel, cut in14-inch pieces, stalks and fronds reserved separately
  • 13pound cleaned, raw wild-caught calamari, cut in 12-inch pieces
  • 4large wild-caught scallops
  • 1pound cooked lobster meat, cut in 2-inch pieces
  • 13pound large cooked wild-caught shrimp
  • 4cups assorted soft lettuces, sprouts, and microgreens
  • salt and freshly ground pepper, to taste
    1
  • In the bottom of a large serving bowl, make the dressing: Place the shallots, vinegar, and a big pinch of salt in the bowl, let stand for 10 minutes. Whisk in the olive oil, set aside.
  • 2
  • Place the potatoes in a small pot, cover with water, and bring to a simmer over medium-high heat. Let cook until potatoes are easily pierced with a paring knife, about 8 minutes. Add the celery and green beans to the pot in the last couple of minutes of cooking. Drain, toss the warm vegetables in the large bowl with dressing, set aside.
  • 3
  • Set a bowl with ice and water near the stove top. Bring a medium sized pot of heavily salted water to a boil over medium high heat. Add the stalks from the fennel. Reduce to a simmer and add the calamari briefly, until just cooked through, about 2 minutes. Remove calamari to the ice bath until chilled completely. Remove calamari from ice bath to the large bowl with vegetables. Repeat the same process with the scallops. Once cooked through, cut each scallop in 1-inch pieces, add to the large bowl. If you’re starting with raw shrimp and lobster, cook that separately now as well.
  • 4
  • Add the lobster and shrimp to the large bowl, toss thoroughly, season with salt and freshly ground pepper, cover and refrigerate for up to 1 day. Toss with lettuces, sprouts and microgreens just before serving. Garnish with fennel fronds.