Insalata di Mare
1 Jul 2010
2010 JBF Award Winner for Best New Restaurant, chef Michael White of Marea in New York City, in conjunction with Mercedes-Benz, presents a series of picnic friendly dished. The title of this dish is White’s tongue-in-cheek reference to the new Mercedes-Benz E-Cabriolet, a four-seat convertible idyllic for summer driving.
|Olives||1⁄4 Cup (4 tbs) (Taggiasca)|
|Berries||1⁄4 Cup (4 tbs) (Caper)|
|Chopped parsley||2 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Celery leaves||1 Tablespoon (For Garnish)|
|Lemon juice||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Calamari||4 Ounce, cleaned and rinsed|
|Mussels||4 Ounce, debearded|
|Shrimp||4 Ounce, peeled and deveined|
Blanch all seafood in boiling salted water. Mix all ingredients together and dress with olive oil and lemon juice. Season. Garnish with chopped celery leaves.
Insalata Di Mare Recipe