Clay’s Seafood Salad
Serves 4
The first meal that Clay prepares for Isabelle is a seafood salad with a lemon vinaigrette dressing. He swears the secret is the Vidalia onion, but it’s just as good with a Spanish red onion. Don’t forget to serve sliced tomatoes and warm bread on the side.
Ingredients
1/2-pound boiled shelled large shrimp
1/2-pound scallops (pan cooked in olive oil)
1/2-pound conch meat (pan cooked in olive oil) *
1 large Vidalia or other sweet onion thinly sliced
1/2 cup diced celery
* If conch is not available fresh or in a quality canned option, substitute 1/4 pound of additional shrimp and scallops.
Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
4 teaspoons lemon juice plus 1 lemon, quartered
Chill cooked seafood until ready to mix with other ingredients and the dressing. In a large salad bowl, combine the seafood with the onions and celery. In a small bowl add dressing ingredients and use a whisk to well blend the ingredients. Pour dressing over the seafood and vegetables and toss. Serve the salad on plates with a lemon wedge.