Insalata di Mare from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Name: Insalata di Mare from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
Ingredients: 15 to 30 milliliters (1 to 2 tablespoons) lemon juice (from ½ to 1 lemon); Freshly ground white pepper; 30 grams (¼ cup) pitted green olives, such as Gaeta, quartered lengthwise; 240 grams (1½ cups) cooked white beans; ½ lemon; Two U10 sea scallops (55 grams / 2 ounces total), cleaned of crescent-shaped muscle (see “Shucking Scallops”) and halved or quartered, depending on size; Baby arugula, small basil leaves, or other greens, for garnish; 30 milliliters (2 tablespoons) red wine vinegar; 1 whole small squid (110 grams / 4 ounces), cleaned, body cut into tubes 1 centimeter (⅜ inch) thick; 9 mussels, scrubbed and debearded; 15 grams (1 tablespoon) diced red onion, marinated in red wine vinegar to cover for at least 1 hour; 9 Manila clams, scrubbed; Pinch of red pepper flakes; 50 grams (2 ounces) celery, cut into 2½-centimeter (1-inch) pieces (⅓ cup); 50 grams (2 ounces) red onion, cut into 2½-centimeter (1-inch) pieces (⅓ cup); 3 grams (1 tablespoon) chopped fresh Italian parsley; 100 grams (½ cup) peeled, seeded, and diced tomato; 110 grams (¼ pound) small shrimp, peeled, deveined, and halved lengthwise; 1 teaspoon whole black peppercorns; Fresh basil sprigs; Fresh Italian parsley sprigs; Fresh thyme sprigs; 20 grams (¾ ounce) carrot, cut into 2½-centimeter (1-inch) pieces (¼ cup); 20 grams (¼ cup) roasted and thinly julienned red bell pepper (4 centimeters / 1½ inches long); 20 grams (¼ cup) finely diced celery; 30 grams (¼ cup) pitted black olives, preferably taggiasca, quartered lengthwise; Coarse salt; 75 milliliters (5 tablespoons) olive oil, plus extra for serving

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Every region with access to seafood boasts a version of this salad; this recipe demonstrates a basic method that may be adjusted according to market availabilit

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Cooking tools:

Chef's knife
Cutting board
Stockpot
Saucepan
Colander
Slotted spoon
Tongs
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Pepper mill
Serving bowl
Stove
Refrigerator
Paring knife
Fine-mesh sieve
Kitchen towel

Ingredients

15 to 30 milliliters (1 to 2 tablespoons) lemon juice (from ½ to 1 lemon)
Freshly ground white pepper
30 grams (¼ cup) pitted green olives, such as Gaeta, quartered lengthwise
240 grams (1½ cups) cooked white beans
½ lemon
Two U10 sea scallops (55 grams / 2 ounces total), cleaned of crescent-shaped muscle (see “Shucking Scallops”) and halved or quartered, depending on size
Baby arugula, small basil leaves, or other greens, for garnish
30 milliliters (2 tablespoons) red wine vinegar
1 whole small squid (110 grams / 4 ounces), cleaned, body cut into tubes 1 centimeter (⅜ inch) thick
9 mussels, scrubbed and debearded
15 grams (1 tablespoon) diced red onion, marinated in red wine vinegar to cover for at least 1 hour
9 Manila clams, scrubbed
Pinch of red pepper flakes
50 grams (2 ounces) celery, cut into 2½-centimeter (1-inch) pieces (⅓ cup)
50 grams (2 ounces) red onion, cut into 2½-centimeter (1-inch) pieces (⅓ cup)
3 grams (1 tablespoon) chopped fresh Italian parsley
100 grams (½ cup) peeled, seeded, and diced tomato
110 grams (¼ pound) small shrimp, peeled, deveined, and halved lengthwise
1 teaspoon whole black peppercorns
Fresh basil sprigs
Fresh Italian parsley sprigs
Fresh thyme sprigs
20 grams (¾ ounce) carrot, cut into 2½-centimeter (1-inch) pieces (¼ cup)
20 grams (¼ cup) roasted and thinly julienned red bell pepper (4 centimeters / 1½ inches long)
20 grams (¼ cup) finely diced celery
30 grams (¼ cup) pitted black olives, preferably taggiasca, quartered lengthwise
Coarse salt
75 milliliters (5 tablespoons) olive oil, plus extra for serving