Oceana Magazine Winter 2013: Chef’s Corner: Mario Batali
Chef Mario Batali runs a vast empire of Italian cooking in the United States—from the Michelin-rated Del Posto to the bustling Eatly market. Recently, he signed on to Oceana’s letter encouraging Congress to require seafood traceability, along with more than 450 other chefs, restaurant owners, and culinary leaders. This recipe for jellyfish salad appears in the new book The Perfect Protein: A Fish Lover’s Guide to Saving the Oceans and Feeding the World, by Oceana CEO Andy Sharpless and Suzannah Evans.
Jellyfish Salad with Golden Tomatoes, Opal Basil, and Arugula
By Mario Batali, originally published by Clarkson Potter
1 pound salted jellyfish
4 1-inch slices peasant bread, grilled or tossed
2 tablespoons best quality extra-virgin olive oil for drizzling
1 pint yellow and red pear tomatoes, halved
10 opal basil leaves, finely shredded
1 bunch arugula
2 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Rinse the jellyfish under cold water. Remove and discard the tentacles, then cut the body into thin slices. Place the jellyfish slices in a large bowl.
Drizzle each bread slice with some of the olive oil.
Add the tomatoes, basil, and arugula to the bowl with the jellyfish. Add the vinegar, oil, salt, and pepper and toss well to coat evenly. Divide the salad among four chilled dinner plates and serve with a slice of bread.