Salad with seafood cocktail and pine nuts

2 servings

20 minutes

Light due to the heap of lettuce leaves and at the same time filling due to the abundance of sea creatures stuffing it, the salad from Liguria can easily pull off a full-fledged hot dish. There are lampreys , squid, mussels, shrimps - the list can be continued and varied. To complete the picture, anchovies are added to the sauce, and pine nuts and basil to the salad (it is worth remembering the pesto sauce with the same ingredients, it also has Ligurian citizenship). Recipe from Luciano Casale, chef of the Salumeria restaurant.

Energy value per serving

• Calories: 505.2
• Proteins: 14.1g
• Fats: 43.9g
• Carbohydrates: 9.2g

Ingredients

• Seafood cocktail: 100 g
• Mixed salad leaves: 40 g
• Cherry tomatoes: 50 g
• Olives: 40 g
• Pine nuts: 40 g
• Green basil: 10 g
• Parsley: 10 g
• Anchovies: 2 pc
• Olive oil: 3 tbsp
• Lemon juice: 1 tsp
• Capers: 1 tsp
• Garlic: 0.5 clove

Cooking steps

1. Fry seafood in olive oil or boil in boiling water for 3-4 minutes. Let it cool a bit.

   Required ingredients:

   • Seafood cocktail: 100 g
   • Olive oil: 3 tablespoons

2. Prepare the dressing: blend olive oil, lemon juice, and anchovies in a blender. Blend until smooth.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Lemon juice: 1 teaspoon
   • Anchovies: 2 pieces

3. Place seafood, salad mix, and halved cherry tomatoes on a plate for serving.

   Required ingredients:

   • Seafood cocktail: 100 g
   • Mixed salad leaves: 40 g
   • Cherry tomatoes: 50 g

4. Add the prepared dressing.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Lemon juice: 1 teaspoon
   • Anchovies: 2 pieces

5. Add capers, chopped basil and parsley, olives and mix gently.

   Required ingredients:

   • Capers: 1 teaspoon
   • Green basil: 10 g
   • Parsley: 10 g
   • Olives: 40 g

6. Sprinkle the salad with pine nuts.

   Required ingredients:

   • Pine nuts: 40 g