Italian Seafood Salad with Anchovy-Lemon Vinaigrette | CookOS

Italian Seafood Salad

Name: Italian Seafood Salad with Anchovy-Lemon Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 lbs Yukon Gold potatoes, boiled and sliced; 1 lb cooked crawfish tails; 1 lb cooked calamari, sliced into rings; 1 lb cooked bay scallops; 1 lb cooked mussels, shelled; 1 cup green olives, pitted; 3 stalks celery, chopped; 1/2 cup sliced pepperoncini; 1/4 cup capers, drained; 1 cup fresh parsley, chopped; 2 tbsp anchovy paste; 1/2 cup fresh lemon juice; 1/4 cup pepperoncini juice; 1 cup extra virgin olive oil; 1 tsp black pepper, freshly ground

This Italian seafood salad combines tender cooked shellfish and calamari with boiled potatoes and a bright anchovy-lemon vinaigrette for a restaurant-quality dish that comes together in under 30 minutes.

🌍Italian 🏷️Seafood salad 🏷️Calamari 🏷️Mussels 🏷️Scallops Crawfish

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Total

Servings

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

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Ingredients

2 lbs Yukon Gold potatoes, boiled and sliced
1 lb cooked crawfish tails
1 lb cooked calamari, sliced into rings
1 lb cooked bay scallops
1 lb cooked mussels, shelled
1 cup green olives, pitted
3 stalks celery, chopped
1/2 cup sliced pepperoncini
1/4 cup capers, drained
1 cup fresh parsley, chopped
2 tbsp anchovy paste
1/2 cup fresh lemon juice
1/4 cup pepperoncini juice
1 cup extra virgin olive oil
1 tsp black pepper, freshly ground

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Instructions

1
In a large salad bowl, add the boiled and sliced potatoes.
2
Add the cooked crawfish tails, calamari, bay scallops, and mussels to the bowl.
3
Add the green olives, chopped celery, sliced pepperoncini, and capers.
4
Top with fresh chopped parsley.
5
To make the dressing, combine anchovy paste, lemon juice, pepperoncini juice, olive oil, and black pepper in a jar with a tight-fitting lid.
6
Seal the jar and shake vigorously until the dressing is well emulsified.
7
Pour the dressing over the salad ingredients in the bowl.
8
Gently toss everything together until all the ingredients are evenly coated with the dressing.
9
Serve immediately or chill before serving.

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Tips & Notes

Pro tips

Boil potatoes until just tender, then slice while still warm so they absorb the vinaigrette flavors better. Avoid over-boiling, which makes them mushy.
Pat all cooked seafood completely dry with paper towels before combining to prevent excess moisture from diluting the dressing.
Whisk the anchovy-lemon vinaigrette directly into warm potatoes first, then fold in remaining ingredients gently to keep seafood pieces intact.
Chill the assembled salad for at least 1 hour before serving to allow flavors to meld and the dish to reach its intended temperature.

Substitutions

Yukon Gold potatoes → red potatoes or fingerlings (similar starch and texture)
Crawfish tails → cooked shrimp or langoustines (same weight, similar texture)
Bay scallops → sea scallops, halved (more tender when halved)
Pepperoncini → roasted red peppers or piquanté peppers (less vinegary, slightly milder)

Storage & make-ahead

Refrigerate in an airtight container for up to 2 days; do not freeze. Serve cold—reheating is not recommended as it compromises texture and flavor.

Common Questions

Can I make this salad ahead of time?

Yes. Prepare all components separately and refrigerate for up to 24 hours. Combine with dressing no more than 2 hours before serving to prevent the potatoes from absorbing too much liquid and becoming mushy.

Where do I buy cooked crawfish, calamari, and scallops?

Check the seafood counter at your grocery store or specialty fish market. Many offer pre-cooked frozen options. Thaw thoroughly and pat dry before using. Alternatively, buy fresh and poach gently in salted water until just cooked through.

What can I substitute for crawfish?

Cooked shrimp, lobster chunks, or additional calamari work well. Use equal weight and ensure they are fully cooked before adding to the salad.

How should I store leftover salad?

Store in an airtight container in the refrigerator for up to 2 days. The salad is best eaten cold and does not reheat well.

Can I make this salad without anchovies?

Yes. Omit anchovies and increase lemon juice by 1 tablespoon and add 1/2 teaspoon Dijon mustard for depth. The salad will be less savory but still flavorful.