Warm Seafood Salad: Insalata Tiepida

Ingredients

• 12  crayfish boiled shelled
• 2 cups bitter greens wild dry washed and spun can substitute baby mustard greens
• 2  lemons cut into wedges
• 1 bunch mint leaves whole
• 12  mussels rinsed scrubbed
• 12  baby octopus with a cork and cooled boiled
• 0.5 cup olive oil extra-virgin
• 1 tablespoon peperoncini pepper fresh red hot thinly sliced
• 4 tablespoons red wine vinegar 
• 4 servings rock salt 
• 4 servings salt and pepper black freshly ground
• 2  scallions thinly sliced
• 4 small squid rings whole cleaned peeled

Equipment

• bowl

Directions

1. Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon red vinegar.
2. Add the mussels, octopus, and prawns and boil for 1 minute. The prawns should redden and mussels should start to open.
3. Add the squid and the crayfish and continue to cook over high heat until the squid is just translucent, about 1 minute.
4. Drain everything and place the seafood all together in a warm bowl.
5. Add the scallions, vinegar, olive oil, peppers, salt and pepper, and the mint, and toss to coat.
6. Add the greens, toss again, and serve warm with lemon wedges and rock salt.