Salad of Seafood, Celeriac, and Celery, Sicilian-Style

Name: Salad of Seafood, Celeriac, and Celery, Sicilian-Style
Yield: 6 servings, as a main course
Ingredients: 2 cups water; 2 bay leaves; 1 small onion, halved; 2 peeled garlic cloves; 1 teaspoon coarse kosher salt; ½ cup lemon juice; ½ cup full-flavored olive oil; 1½ pounds cleaned small squid (see Note); 1 pound small shrimp in the shell, rinsed; ¾ pound celeriac (weighed without tops); 3 or 4 tender celery stalks; 2-3 tablespoons capers, rinsed; Thinly sliced scallion greens from ½ bunch (about ⅓ cup); Radicchio rosso or red oakleaf lettuce for garnish; Radicchio rosso or red oakleaf lettuce for garnish

Preparation info

6
servings, as a main course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

When Sicilians cook seafood, they rarely add herbs or seasonings, but in this unusual salad the fragrant celeriac and celery add herbal depth, as well as a welcome crunch.

Ingredients

2 cups water
2 bay leaves
1 small onion, halved

Fish course
Pescatarian
Gluten-free

Method

Combine water, bay leaves, onion, garlic, salt, ¼ cup lemon juice, and ¼ cup olive oil in 2-3-quart nonaluminum saucepan. Cover and boil gently 15-20 minutes.
Meanwhile, cut squid across into ⅛-¼-inch rings. Cut tentacles into bite-sized pieces, if large; place in mixing bowl.
Strain solids from stock; return liquid to saucepan. Add squid and simmer 1