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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.
|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|
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.