Salad of the Seven Fishes

Ingredients

• 1/2 tbsp. finely grated lemon zest, plus 2 tablespoons fresh lemon juice (from about 2 lemons), plus wedges for serving
• 1 small clove garlic, pressed
• Kosher salt and freshly ground pepper
• 3 tbsp. olive oil
• 8 oz. small squid, steamed
• 8 oz. large cooked shrimp, tails removed
• 1 lb. mussels, steamed
• 12 littleneck clams, steamed
• 6 oz. cooked octopus tentacle (about 1 tentacle)
• 4 oz. bay scallops (or sea scallops, cut into 1/2-inch pieces), steamed
• 1 small bulb fennel, very thinly sliced
• 1/2 small red chile, very thinly sliced
• 1 stalk celery, very thinly sliced
• 1/4 c. pitted green olives, sliced
• 4 oz. cooked lump crabmeat, picked
• 1/2 c. flat-leaf parsley leaves

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