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| Seafood Salad w. Grilled Sourdough Toasts |
| Ingredients
1 sourdough baguette, sliced 6 garlic cloves, sliced in half, plus 2, thinly sliced 8 tablespoons extra virgin olive oil, plus more for drizzling 1 1/2 cups dry white wine 3/4 teaspoon red pepper flakes 2 dozen mussels 1/2 lemon, juiced ~ reserve the lemon 1 lb. calamari, cleaned, cut lengthwise into 1/4" strips, rough chop tentacles 1/2 lb. jumbo lump crab meat 1 whole lobster, about 2 lbs, steamed, chilled, shelled, and cut into 1/4" pieces 1 yellow pepper, roasted, peeled, and julienned 2 tablespoons red-wine vinegar 1/2 cup chopped chives coarse salt freshly ground black pepper pink peppercorns for garnish, optional Method Heat grill pan or broiler. Toast the bread slices for 1 minute on each side. Rub one side of each with half of a garlic clove. Set aside. In a large saucepan, heat 2 Tablespoons olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, 1/2 teaspoon red pepper flakes, and mussels. Cover; cook until mussels have steamed open, 3 to 4 minutes. Strain and allow mussels to cool. Remove from shells and rough chop. Discard shells and any unopened mussels. Prepare an ice bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice, lemon half, the rest of the wine and red pepper flakes. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 SECONDS. Remove from water with a slotted spoon and plunge into ice bath to stop the cooking. Drain. In a large non-metallic bowl, combine all of the prepared seafood, peppers, remaining olive oil, red wine vinegar, chives, salt, and pepper. Garnish with pink peppercorns, if using. Serve seafood salad in a decorative bowl on a plate surrounded with garlic toasts |
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