Many summer salads have a mayonnaise base, which adds flavor.
But, this lovely salad — perfect for a hot summer evening — features a light lemon vinaigrette.
It can be made early up to a day in advance. Your selection of seafood can vary, leaning more heavily on your personal preferences. I favor shrimp.
Serve salad over arugula with fresh tomato slices and crusty bread for a complete meal.
¼ cup fresh lemon juice
½ cup olive oil
2 cloves garlic, minced
1 teaspoon dry mustard
1 teaspoon thyme
1 teaspoon salt
½ teaspoon ground pepper
2 pounds large shrimp, peeled and deveined
1 pound sea scallops
1 pound squid, cleaned
3 dozen cherrystone clams
1¼ cups celery, diced
5 scallions, cut into ¼-inch slices
¼ cup parsley, minced
Whisk together all of the ingredients for the vinaigrette in a bowl that holds 2 quarts and set aside.
Bring 6 cups of salted water to a boil in a 2-quart saucepan. Add the shrimp and cook for two minutes (turns pink). Transfer the shrimp with a slotted spoon to the bowl with the lemon vinaigrette.
(Note: The cooking times for the shrimp, scallops and squid might seem short. But cooked any longer, they will turn rubbery.)
Bring the water back to a boil and cook the scallops for 3 minutes (turn white). Again with a slotted spoon, transfer the scallops to the bowl with the shrimp.
Bring the water back to a boil and cook the squid for two minutes (turns white). To repeat: Overcooking the squid will make it far too chewy.
One more time, bring the water to a boil and cook the clams until they open. Discard any that fail to open. Remove shells from 2 dozen of the clams and keep 12 in shells. Add all the clams to the shrimp, scallops and squid.
Mix in the celery, scallions and parsley with the seafood and refrigerate for 2 hours or overnight.
Serve over a bed of greens.
Make sure you don’t overcook the seafood, which quickly can grow rubbery.