Montauk Seafood Salad

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I love this recipe. I've made it several times. I leave out the mussels and use calamari instead. I also add some red onion, tomatoes, and fennel as well as the celery.
I live in the Hamptons and that's how I had it served in a small local restaurant here. Delicious and refreshing lite meal served with some crusty bread.

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I've made this recipe many times, exactly as the recipe prescribes, and have served it to many a happy guest. I always follow a recipe exactly the first time. This was a winner, so I stuck with the formula,,,using kosher salt and e.v.o.e. My cousin is raving about it a year later, so I'm forwarding her the recipe. It's a great light seafood dish for a summer buffet, as we;; as one of our family favorites. I generally like Ina Garten's recipes. We seem to cook the same way, same methods and tastes, so she's my Food Network heroine!

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This salad was a hit. I made it for a dinner party I hosted. I must say, I can always try Ina's recipes right at the time of the party and I've never been disappointed. I can't say that about many other chefs, with them u have to have tried it once in order to see if it is good enough to serve in a party but Ina never disappoints. People who complain about too much salt, there is a difference in Kosher salt and table salt. If u replace kosher with table, of course u have to use much much less. I used her exact proportions with Kosher and had no problem. The only thing I will say about this one is that it does have a lot of oil so either reduce it or plan to make just enough that would finish when u serve. Leftovers will taste too greasy as eating salad with cold oil is not very delicious but to be served soon after it's made, this recipe was great : Go Ina!

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I made this recipe and it was great, but I can't emphasize enough NOT to blindly use all of the salt and fat that Ina writes into a recipe. If you do, you may be disappointed. You need to taste for seasoning along the way and don't add all the oil mixture to the salad. I added salt to my taste and then added the oil mixture one tablespoon at a time until I got what I thought was a delicious consistency for my taste. The remainder of the oil I put in a jar and used as a salad dressing for the rest of the week; nothing goes to waste.

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It's tasty salad or rich strayer for Seafood dinner.
I add green onion,black olive and pickels to inrich the tast.

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The taste was a surprise but it great and very fresh. Had to make using estimate since it was for just me but will try it one some friends later this month.....ty Contessa

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I've made this recipe many times and for me using 1 cup of olive oil is too much, it made the salad too oily. I used a 1/2 cup instead and it came out great, you can always add more oil. I also added lump crab meat and slices of avocado. yummy :

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I agree that it is important to use the correct salt. I used sea salt instead because It has a more delicate flavor. I used less than 1tbsp., but my comment is the flavor. I'm a fairly experienced home cook, and I entertain a lot. i tried this as a test for a planned summer BBQ. I was very disappointed in the taste, and chose to make a different seafood recipe for my party.

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To the reviewer who said it was too salty, are you sure you used 1 tablespoon of KOSHER salt, because if you substituted table salt it is a very different measure.

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You can't use 1 TABLESPOON OF SALT on shrimp. Omit the salt and is's good.