Summertime, and the livin’ is easy with this bowl of big shrimp, sweet crab, peppery watercress, a zing of fresh red onion and a backbeat of basil and mint.
The dressing plays along, a simple harmony of lemon juice and olive oil hitting just the right notes. And for a little hot fun in the summertime, the divas amp up the chili peppers for a slow burn.
Shrimp and crab are crowd-pleasers, but almost any seafood combo will do. You might prefer calamari and scallops, or maybe lobster and tiny mussels. Mix and match your favorites from the market, just leave time to cook your ocean treasure.
It’s best if this salad sits for about an hour so the flavors meld before serving—no need to put it in the fridge. Just pile it on a platter and share at the table, a nice supper of fresh seafood in a dressing, a crisp white wine and some crusty bread.
It might be hot, hot, hot, but you’ll keep your cool.
Taste the Seashore Summertime Salad
1 cup chopped watercress
1 large tomato, chopped
1/3 cup minced red onion
2 cups chopped cooked shrimp
1 cup crabmeat, picked over to remove any bits of shell
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
1 teaspoon crushed red pepper flakes
Coarse salt, freshly ground white pepper, to taste
1/2 cup fresh lime juice
1/2 cup extra virgin olive oil
Combine all ingredients in a large bowl except lime juice and olive oil.
Whisk together lime juice and olive oil; gently stir into salad. Marinate at room temperature at least 1 hour before serving.
Diva confession: When you get to the bottom of a favorite jar of jam, shake up a sweet vinaigrette. Add equal parts oil and vinegar to the jar, give it a good shake and season with salt and pepper. Drizzle over crisp salad greens.