Poached Seafood Salad

Name: Poached Seafood Salad
Yield: makes 6 servings
Ingredients: 2 quarts water; 1/2 cup dry white wine; 2 celery stalks, trimmed and cut into 1-inch lengths; 2 medium carrots, peeled and cut into 1-inch lengths; 4 bay leaves; 1 teaspoon black peppercorns; Salt; 16 extra-large shrimp (about 3/4 pound), shells and tails removed, deveined; 1 pound small (with bodies from 4 to 6 inches long) calamari (squid), cleaned, bodies cut into 1/2-inch rings, tentacles reserved (page 40); 1 1/2 pounds mussels, preferably cultivated; 4 inner stalks celery with leaves, sliced thin (about 1 1/2 cups); 2 tablespoons coarsely chopped fresh Italian parsley; 1 teaspoon chopped garlic; 1/2 cup extra-virgin olive oil; 2 tablespoons wine vinegar; Salt; Crushed hot red pepper

December 9, 2011

This is one of those dishes you can take in any direction you like. You can use whatever seafood is available—scungilli (sea conch), crabmeat, scallops, or any firm fish fillets. You can use lemon juice in place of part or all of the vinegar and dress the salad up with capers, black or green olives, roasted peppers, or diced tomatoes. However you make it, it’s best prepared about 1/2 hour before you serve it, to give the flavors a chance to develop. You can refrigerate the salad, but not for too long. And be sure to bring it to room temperature and check the seasonings before you serve it.

Cooks' Note

I like the crunch of celery here, but also the flavor the leaves give. Use some of the thinner, pale stalks from the heart of the celery and you’ll get both.

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.