Scapece

Name: Scapece (Italian Seafood Salad)
Yield: Makes about 1⅓ cups, enough for 4 salads
Cuisine: Italy
Ingredients: 1 smoked trout, skinned, boned, and broken into strips about 2 inches long; ½ pound crabmeat, picked over for shell and cartilage or; 12 medium shrimp, shelled, deveined, and poached in white wine or water just until cooked through, about 4 minutes or; 2 small oranges, peel and all white pith removed, sliced crosswise and seeds removed, or 1 large navel orange, peel and pith removed, cut into segments; 2 bunches watercress, large stems trimmed (about 2 cups loosely packed); ⅓ cup fresh lemon juice or ¼ cup red wine vinegar; ¾ cup Hot Pepper Vinaigrette (recipe follows); ½ teaspoon minced garlic; Salt and freshly ground pepper; 1 cup mild olive oil; ¾ cup thinly sliced red onions; 3 tablespoons dried red pepper flakes

Italian Seafood Salad

Preparation info

Makes about 1⅓ cups , enough for
4
salads

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Hot pepper vinaigrette is the ideal accent for this southern Italian seafood salad. When fresh crabmeat or shrimp are available, we like to to use them. Smoked trout is a rich and interesting alternative; just be sure to remove all of the bones.

Ingredients

¾ cup thinly sliced red onions
¾ cup Hot Pepper Vinaigrette (recipe follows)
2

Europe
Italy
Pescatarian
Mediterranean
Gluten-free

Method

Toss the onions with ¼ cup of the vinaigrette and let marinate to soften them a bit.

Toss the watercress with enough vinaigrette to lightly coat and arrange in a bed on each of 2 salad plates. Top with the marinated onions. Toss the shellfish with most of the remaining vinaigrette and add to th