Seafood Salad with Lemon Oil Dressing Recipe

When the temperature rises in Italy, the rich ragùs and creamy risottos of the north give way to the vibrant, coastal flavours of the south. Along the Amalfi Coast and the shores of Sicily, summer is synonymous with Insalata di Mare—a chilled seafood salad that captures the very essence of the Mediterranean.

A true Italian seafood salad isn't about complex sauces or heavy mayonnaise; it is an exercise in restraint, designed to let the natural sweetness of the ocean shine through. Let Carluccio's show you how...

The Secret Ingredient: Olio al Limone

The defining characteristic of a great summer salad is its brightness. While fresh lemon juice is a staple, it can sometimes be too sharp, overpowering the delicate textures of squid or prawns.

This is where Carluccio’s Olio al Limone becomes the hero of your kitchen. This is not just a flavoured oil; it is produced by pressing whole, sun-ripened lemons together with the olives. The result is a silky, aromatic oil with a deep, rounded citrus profile that integrates perfectly with the seafood. It provides that essential zesty lift without the aggressive acidity of pure juice, creating a dressing that is elegant, fragrant, and unmistakably Italian.

Coastal Seafood Salad with Lemon Oil Dressing

Serves 4 as an antipasto or 2 as a main course.

Prep time: 20 minutes

Cook time: 10 minutes (plus chilling time)

Ingredients

• 200g Fresh Squid (cleaned and sliced into rings)

• 200g King Prawns (peeled and deveined)

• 300g Fresh Mussels or Clams (cleaned)

• 1 small bulb of Fennel (shaved paper-thin)

• 2 sticks of Celery (finely sliced)

• A handful of Flat-leaf Parsley (roughly chopped)

• Carluccio’s Olio al Limone (for the dressing and finishing)

• Sea salt and white pepper

• A pinch of dried chilli flakes (optional)

Method

1. Steam the Seafood: Bring a large pot of salted water to a boil. Blanch the squid for 60-90 seconds until opaque, then remove with a slotted spoon. In the same water, cook the prawns for 2-3 minutes. Finally, steam the mussels in a covered pan with a splash of water until they open (discard any that remain closed).

2. The Ice Bath: Immediately plunge the cooked squid and prawns into a bowl of ice water. This stops the cooking process instantly, ensuring the seafood remains tender and succulent rather than rubbery.

3. The Assembly: In a large glass bowl, combine the chilled seafood with the shaved fennel and celery. The vegetables add a necessary crunch that contrasts beautifully with the soft seafood.

4. Dress to Impress: Whisk together 4 tablespoons of Olio al Limonewith a pinch of sea salt and parsley. Pour over the salad and toss gently to ensure every piece of seafood is coated in that citrus-infused gold.

5. Rest: Allow the salad to sit in the fridge for at least 30 minutes. This "marinating" stage is crucial—it allows the lemon oil to penetrate the seafood.

Why You’ll Love It

This salad is the ultimate "make-ahead" dish for summer entertaining. Serve it chilled on a large platter with a few extra lemon wedges and a final, celebratory drizzle of lemon oil just before it hits the table. It’s light, healthy, and tastes exactly like a lunch overlooking the Gulf of Naples.