I would make a very simple French dressing with olive oil, lemon juice and salt and just a bit of red pepper. Unless you want to make a remoulade.

Are you thinking of pesto? Perhaps thinned down a bit? That has parmesan in it as well as basil, pine nuts and garlic. That's traditional, but it can have other herbs as well, and some people zing it up with hot peppers. Thin with some red wine vinegar and and you can turn it into dressing.

You're right that a ceasar dressing might have parm in it.

Re what will go with seafood, why not a lemon vinaigrette? People squeeze lemon all over their seafood to brighten it up. Lemon dressing would be less acidic than straight lemon juice, wouldn't it?

Your salad sounds very fine and delicate so anything with a lot of garlic or parmesan could be overwhelming. A light lemon vinaigrette, I agree, is the way to go.

Islay

I think it will be delicious with a lemon vinaigrette. If it appeals to you, adding a little fresh dill could be good.

Here's what I most often use on crab and shrimp:

2/3 cup mayonnaise
1/3 cup chili sauce (homemade, with ancho, pasilla, guajillo chilies)
2 green onions, minced
1 Tbsp lime juice
1 tbsp prepared horseradish
1 tsp Worcestershire sauce (optional)

Sometimes I use a modified chimichurri sauce for a seafood salad (for an Argentinian flavor) or a wasabi/yuzu dressing for a Japanese flavor.

Thanks, Lars. that's about how I make a thousand island dressing (but I don't have homemade chili sauce), but this time I wanted something lighter and not creamy. Nice to have your recipe for next time, though.

I know you asked for a vinaigrette, but this recipe, originally from Ann T., is my T&T go-to!

Remoulade Shellfish Sauce

1 cup mayo

1/4 cup chile sauce

1 garlic clove, pressed

1 tablespoon horseradish

1 tablespoon Dijon mustard

dash Worchestershire sauce

fresh squeezed lemon juice

fresh dill

salt and pepper

(OPT: 2 tablespoons A-1 Sauce)

(OPT: capers)

Mix all of the ingredients together.

Taste and adjust to suit personal taste. If you like Horseradish, add more, or more mustard, etc…

Smiles,

Sooz

I'm a bold flavor person but not necessarily with expensive seafood. No vinegar or horseradish or tomato paste... Lots of lemon. Dressed very simply.

I lost my post last night via an edit....must have deleted when pups went nuts over a critter in the yard and DH home overly vocal/chatty as well.

With Salomon, crab, cod cakes, I like most of the above on the side. Way less mayo by a 1/4. Shrimp salad and lobster rolls, one tBsp when a recipe calls for a 1/4 cup. Adds just enough creaminess like 2 % milk. Very clean with lemon also at the table.

A shrimp boil we like a side dish/bowl rich remolade. Excellent as a choice.

A google image search for 'seafood salad'...

We prefer the Italian/Greek Mediterranean dressed seafood salads. Like on the right. Personal choice. No different than how one likes their burger or pizza...thick/thin. Deep dish/crispy. Tuna salad sandwiches also. I add so much veg, nuts, seeds, fruit. Some like it simple with lots of mayo.

This pic from 2019, probably xmas eve....still in the stainless bowl, waiting to add scallops and shrimp that are poaching....to toss. Greek style with a bit of olives, capers, chopped cucumber I'm guessing. No mayo in this type salad.

Those are beautiful! My mouth is watering! How do you cook the calamari to serve cold in a salad? I forgot about that and would love to try it.

Following this thread. My favorite seafood salad is from my childhood, and I've never found one like it. A little tavern in SE WI- they offered it along with a fresh house coleslaw and good rye bread with their Friday fish frys. The fish was great, and they had fat fried frogs legs too...

It was a white sauce salad. I have no idea what was in the sauce but every other white seafood salad I've tried since isn't it.