Sicilian Seafood Salad

 

Serves 6

• 100 gr fresh or frozen scampi, cooked
• 1 onion, diced
• ½ onion, cut into 8 edges
• ½ clove garlic, crushed
• ½ teaspoon salt
• 150 ml white wine
• 450 gr squid
• 1 small carrot, diced
• 2 peppercorns
• 100 gr mussels
• 1 small cos lettuce
• Lemon slices, for garnish

Dressing

• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• Small bunch parsley, chopped
• 6 tablespoons olive oil
• Juice of 1 lemon
• ½ teaspoon salt
• Generous pinch white pepper

1. Place the onion, garlic, 1 ml salt and 100 ml wine in a large pan and add 100 ml water.
2. Prepare each squid by removing the "backbone" which runs the length of the sack ; separate the "backbone" from the flesh at the opening of the sack, carefully draw out and discard it.
3. Slice tentacles off the squid, leaving the head exposed ; cut away the head and discard.
4. Carefully draw the innards out of the sack and also discard ; thoroughly wash the rest of the squid, including the tentacles, and cut into narrow strips.
5. Bring the prepared wine stock to the boil, add the squid, cover the pan and simmer over a low heat for 30 minutes.
6. Place the carrot, ½ onion, the rest of the wine, the peppercorns and the remaining salt in a pan, add 100 ml water and bring to the boil.
7. Scrub the mussels under cold running water and remove the beards ; drop the mussels in the boiling liquid, cover and simmer for about 10 minutes.
8. The mussels are cooked when all the shells have opened ; remove the pan from the heat and allow the mussels to cool in the liquid.
9. Drain the squid and leave to cool.
10. Wash the lettuce, seperate the leaves and drain ; arrange the lettuce on a large serving dish.
11. To make the dressing, beat the oil with the lemon juice, salt, pepper, shallot, garlic and parsley.
12. Mix together the scampi and the squid and arrange on the bed of lettuce.
13. Drain the mussels and arrange them in their opened shells on the dish.
14. Sprinkle the dressing over the top ; cover the dish with cling-film and allow to marinate for 10 minutes.
15. Serve garnished with slices of lemon.

Note : When using fresh mussels, never cook any whose shells have opened slightly. Also discard any mussels which remain firmly closed after ample cooking time.

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