January 27th

January 27th

I need room for person

My travel dates are

I do need

1 room for 1 person

590 Ocean Drive, Newport, RI 02840 (401) 849-3800
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Seafood Salad

Serves 4-6


For the salad:

  • 1 pound calamari tubes
  • 8 ounces smoked mussels (can be found online, I prefer the ducktrap brand)
  • 1 pound 71-90 count shrimp, cooked, shell and tail removed
  • 2 red bell peppers

For the vinaigrette:

  • ½ cup red wine vinegar
  • 1 ½ cups, please 2 teaspoons canola oil
  • 1 head of garlic
  • 1/4 teaspoon fennel seeds (lightly toasted on the stovetop)
  • 1/8 teaspoon crushed red chile flakes
  • Salt and pepper to taste


  1. Preheat the oven at 350 degrees.
  2. Cut the head of garlic in half, and season with salt, pepper, and 2 teaspoons of canola oil. Wrap in a foil pouch, and bake for 30-40 minutes, or until soft. Set aside and reserve.
  3. Preheat your grill on high heat. Add the calamari tubes, and flash grill for 2-3 minutes, or until just firm. Cool in the refrigerator immediately.
  4. Once the squid is grilled, add the peppers to the grill, and cook them for about 30 minutes, turning frequently. You’re looking for the skin to burn and blister. Once that happens, remove the peppers from the grill and put them in a metal bowl, covered with plastic wrap to cool. The steam will help separate the pepper skin from the flesh, and make them easy to peel. Remove the skin and seeds, and then dice the pepper into ½” square pieces.
  5. Once cool, slice the calamari into rings, about 1/2” thick. Combine in a bowl with the peppers, shrimp and mussels.
  6. In a blender, combine the mustard, vinegar, and spices. Squeeze the roasted garlic out of its skin, and add that to the blender as well.
  7. Turn the blender on high, and slowly drizzle in the canola oil, in a steady stream until the dressing is well homogenized.
  8. Dress the seafood with the desired amount of dressing, and season to taste with salt and pepper.
  9. Serve with grilled baguette.