Recipes : Warm Seafood Salad: Insalata Tiepida : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Warm Seafood Salad: Insalata Tiepida
Recipe courtesy Mario Batali

Ingredients
12 mussels, scrubbed and rinsed
12 baby octopus, boiled 45 minutes with a cork and cooled
12 (16 to 20 prawns), peeled and deveined
4 small squid, peeled and cleaned, whole
12 crayfish, boiled and shelled, reserving the heads
2 scallions, thinly sliced
4 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon fresh hot red peperoncini pepper, thinly sliced
Salt and freshly ground black pepper
1 bunch mint, leaves removed, to yield 1/4 cup whole leaves
2 cups wild bitter greens, washed and spun dry (can substitute baby mustard greens)
2 lemons, cut into wedges
Rock salt

Directions
Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon
red vinegar.

Add the mussels, octopus, and prawns and boil for 1 minute. The prawns should redden and mussels
should start to open. Add the squid and the crayfish and continue to cook over high heat until the
squid is just translucent, about 1 minute. Drain everything and place the seafood all together in a
warm bowl. Add the scallions, vinegar, olive oil, peppers, salt and pepper, and the mint, and toss
to coat. Add the greens, toss again, and serve warm with lemon wedges and rock salt.