Insalata di Mare Recipe
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.
Ingredients
| 1/4 cup Taggiasca olives? | ||
| 1/4 cup caper berries? | ||
| Parsley | 2 Tablespoon, chopped | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Celery leaves for garnish ? | ||
| Lemon juice | 2 Tablespoon | |
| Red wine vinegar | 2 Tablespoon | |
| Calamari | 4 Ounce, cleaned | |
| 4 ounces mussels, debearded ? | ||
| Shrimp | 4 Ounce, deveined | |
Directions
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.
Chef
