This bowl of large shrimp sings with sweet crab, peppery watercress, a zing of fresh red onion and a backbeat of basil and mint. The dressing plays along with a simple harmony of lemon juice and olive oil. The divas amp the chili peppers for a slow burn and a little hot fun.
Although shrimp and crab are crowd-pleasers, almost any seafood combo will do. You may prefer to riff with calamari and scallops, or maybe lobster and tiny mussels, or a mix-and-match of your ocean favorites from the market.
It's best if this salad sits for about an hour so the flavors meld before serving.
Pile on a platter and share at the table. The only accompaniment you'll need is a crisp white wine and some crusty bread.
TASTE THE SEASHORE SUMMERTIME SALAD
1 cup chopped watercress
1 large tomato, chopped
1/3 cup minced red onion
2 cups cooked large 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.
Serves six as an appetizer.
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