Salad with seafood and croutons from Borodinsky bread

2 servings

20 minutes

This exquisite seafood salad with crispy Borodinsky bread croutons represents a harmony of flavors and textures. The origins of this dish can be traced back to European culinary traditions, where fresh seafood is combined with greens and spicy sauces. Squid and cuttlefish sautéed in mustard oil and chili pepper add tenderness and richness to the salad, while the crispy croutons provide a distinctive spiciness. Refreshing lemon juice and aromatic Grana Padano highlight the depth of flavor, while arugula and spinach bring lightness and freshness. This dish is perfect for both a light dinner and a festive table, where it can impress guests with its refined taste and elegant presentation.

Energy value per serving

• Calories: 721.1
• Proteins: 26.7g
• Fats: 59.9g
• Carbohydrates: 17.9g

Ingredients

• Baby spinach: 70 g
• Arugula: 30 g
• Chinese cabbage: 50 g
• Sweet red onion: 0.3 head
• Frozen squid rings: 100 g
• Cuttlefish: 100 g
• Green basil: 1 bunch
• Grana Padano cheese: 20 g
• Freshly squeezed lemon juice: 1 tbsp
• Mustard oil: 4 tbsp
• Ground chili pepper: pinch
• Sea salt: pinch
• Extra virgin olive oil: 2 tbsp
• French mustard: 1 tsp
• Balsamic vinegar: 2 tbsp
• Borodinsky bread: 2 pc
• Plum tomatoes: 1 pc
• Greek olives: 3 pc

Cooking steps

1. Cut a few pieces of Borodinsky bread into sticks.

   Required ingredients:

   • Borodinsky bread: 2 pieces

2. Heat the pan, add 1 tablespoon of mustard oil, and fry the Borodinsky bread on all sides.

   Required ingredients:

   • Mustard oil: 4 tablespoons
   • Borodinsky bread: 2 pieces

3. Place the croutons on a plate lined with kitchen paper to absorb excess oil. Sprinkle with coarse sea salt and roll on all sides.

   Required ingredients:

   • Sea salt:  pinch

4. In the same pan, add a couple of tablespoons of mustard oil and sauté the squid and cuttlefish (previously thawed) for 3-5 minutes. Add ground chili pepper and mix well. A minute before it's done, add thinly sliced red onion. Heat the onion for just a minute. Drizzle with fresh lemon juice. Remove from heat.

   Required ingredients:

   • Mustard oil: 4 tablespoons
   • Frozen squid rings: 100 g
   • Cuttlefish: 100 g
   • Ground chili pepper:  pinch
   • Sweet red onion: 0.3 head
   • Freshly squeezed lemon juice: 1 tablespoon

5. Rinse all greens under running water. Chop the Chinese cabbage.

   Required ingredients:

   • Chinese cabbage: 50 g
   • Baby spinach: 70 g
   • Arugula: 30 g

6. Take a beautiful dish, place chopped Chinese cabbage, young spinach leaves, and arugula on it. For the salad, 1 sprig of green basil is enough. Remove the leaves and tear them roughly, then add to the salad.

   Required ingredients:

   • Green basil: 1 bunch

7. Crush the giant olives with the flat side of a knife, remove the pits, and break the olives by hand. Place them on top of the leaves.

   Required ingredients:

   • Greek olives: 3 pieces

8. Wash the plum tomato, cut it in half, and slice it into wedges. Place it on a plate.

   Required ingredients:

   • Plum tomatoes: 1 piece

9. Grate the grana padano cheese on top.

   Required ingredients:

   • Grana Padano cheese: 20 g

10. Arrange warm sea creatures and red onion, garnished with warm toasts made from Borodino bread.

11. Quickly make a dressing: mix 1 tablespoon of mustard oil with 2 tablespoons of extra virgin olive oil, add 1 teaspoon of grainy French mustard. Mix well and dilute with balsamic vinegar. If the dressing seems strong, dilute it with a few teaspoons of drinking water.

    Required ingredients:

    • Mustard oil: 4 tablespoons
    • Extra virgin olive oil: 2 tablespoons
    • French mustard: 1 teaspoon
    • Balsamic vinegar: 2 tablespoons

12. Dress the salad just before serving.