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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Salad for the lent period or any time. Ingredients:
1 bunch arugula or rocket. |
1 lettuce. |
1 small radichio (red cabbage). |
3 spring onions thinly sliced. |
1 small leek thinly sliced. |
10 cherry tomatoes cut in halves. |
1/2 cup dill chopped. |
1 medium yellow onion thinly sliced. |
1/2 c parsley chopped. |
1 celery stalk thinly sliced. |
7 small squids. |
30 mussels cleaned. |
1 small octopus cleaned. |
30 medium shrimps, shell and tale of. |
1 c balsamic vinegar. |
for the dressing |
150 gr olive oil. |
1 ts balsamic vinegar. |
juice of 1 1/2 lemon. |
1 tbs mustard. |
1 ts honey. |
salt and pepper to taste. |
Directions:
1. Clean salds , drain, dry and tear in rough pieces.
2. Put octopus in a pan , cover with vinegar , cook till softened ( ca 20min), cool and cut in 5 cm pieces.
3. In a frying pan saute the mussels in their fluid ca 5 min, throw away those which don't open, take mussels out shells.
4. Cook squids ca 20 min, add shrimps and cook 5 min more on low heat.
5. Slice squids in 1/2 cm pieces.
6. In a bowl mix all seafood.
7. On a big salad plate mix salads, herbs, spring onion, leek, onion, celery,and cherry tomatoes, top with seafood.
8. Beat dressing ingredients add salt and pepper to taste and sprinkle over salad.
9. Serve with warm brown bread (baquette) and cold white whine
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