Seafood salad
Why I Love This Recipe
A salad in the lent period in Greece.
Bon apetite,
Michel
Ingredients You'll Need
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.
