Warm Seafood Salad with Pistachio and Capers

1. 1

   In a mortar, pound the anchovies with the pistachios, capers, garlic and 1 tablespoon of the olive oil until fairly smooth.

2. 2

   Stir in the remaining 3 tablespoons of olive oil and the lemon juice.

3. 3

   Bring a medium saucepan of salted water to a boil.

4. 4

   Add the shrimp and cook until just white throughout, about 20 seconds.

5. 5

   Using a slotted spoon, transfer the shrimp to a bowl.

6. 6

   Add the squid to the saucepan and cook until just firm, about 20 seconds.

7. 7

   Drain the squid and transfer them to the bowl.

8. 8

   Add the pistachio dressing to the bowl with the seafood and toss to coat.

9. 9

   Mound the salad on plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.