SEAFOOD SALAD

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 bunch rocket (rokka)
  • 1 lettuce
  • 1 bunch red salad (radicchio)
  • 3 spring unions thinly sliced
  • 1 small leek thinly sliced
  • 10 cherry tomatoes cut in half
  • 1/2 c dill chopped
  • 1/2 c parsley chopped
  • 1 medium yellow union thinly sliced
  • 1 celery stalk thinly sliced
  • 7 squids cleaned
  • 30 mussels cleaned
  • 1 small octopus cleaned
  • 30 medium shrimps cleaned shell and tale of
  • For the dressing:
  • 150 gr (5.1/2 oz) olive oil
  • 1 c + 1 ts balsamico vinigar
  • juice of 1 1/2 lemon
  • 1 tbs mustard
  • salt and pepper to taste

Directions

  • We clean the salads, drain, dry and tear in rough pcs.
  • Put the octopus in a pan and cover with balsamico vinegar cook till softened, cool and cut in 5 cm (2") pcs.
  • In a frying pan we saute the mussels in their fluid ca 4 min, throw away those which not open, take the rest of the mussels out of the shell.
  • In a pan we cook ca 20 min the squids, put in the last 5 min the shrimps, slice squids in 1/2 cm (1/4") pcs.
  • In a bowl we mix all seafood on a big plate we mix salads, herbs, spring union, leek , union, celery and cherry tomatoes, top with seafood...mix in the blender the olive oil, lemon juice, mustard and 1 ts balsamico vinigar and taste with salt and pepper, put over salad and serve with a white baquette and white wine.

Notes

A salad in the lent period in Greece.

Bon apetite,

Michel

Categories: Lunch  Main Dish  Misc. Salad  Salad  Shellfish 

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