Chilled Italian Seafood Salad
INGREDIENTS
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CALAMARI:
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1 pound calamari tentacles and tubes, cleaned and cut into 1-inch rings
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2 cups buttermilk
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VENETIAN VINAIGRETTE:
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3 tablespoons white wine vinegar
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2 large cloves garlic, minced
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Juice and zest of 1 lemon
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1 cup canola oil
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1/2 teaspoon sugar
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1/4 cup fresh parsley leaves
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2 tablespoons fresh cilantro leaves
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1 tablespoon roughly chopped fresh oregano leaves
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2 scallions, roughly chopped
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Kosher salt and freshly cracked black pepper
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COURT BOUILLON:
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2 celery ribs, cut into 1/2-inch pieces
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1 medium carrot, unpeeled and cut into 1/2-inch pieces
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1 onion, skin on, halved and quartered
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4 sprigs fresh parsley
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4 sprigs fresh lemon thyme
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2 bay leaves
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1 dried red chile
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1 lemon, thinly sliced
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1/2 teaspoon black peppercorns
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1 pound U21/25 tail-on shrimp, peeled and deveined
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2 pounds littleneck clams, scrubbed, beards removed
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1 1/2 cups halved and thinly sliced tomato
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Kosher salt and freshly cracked black pepper
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FENNEL=ARUGULA SALAD:
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8 ounces lightly packed Israeli arugula, washed and trimmed
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1 small fennel bulb, trimmed, fronds reserved and sliced thin
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Kosher salt and freshly cracked black pepper
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1 plum tomato, seeded and finely diced
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2 scallions, sliced on the bias
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1 lemon, cut into wedges
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