Salad di mare
1 serving
20 minutes
Salad di mare is a jewel of Italian cuisine that embodies the freshness of the sea breeze and Mediterranean traditions. This exquisite salad combines tender seafood: scallops, mini-squid, octopus, and tiger shrimp cooked in aromatic broth. The dressing made from olive oil, lemon juice, soy sauce, and balsamic vinegar adds a refined tang and light spiciness to the dish. The harmonious combination of fresh vegetables—diced tomatoes, olives, celery, and green onions—fills the salad with vibrant colors and texture. Arugula serves as the base and adds a characteristic bitterness, making the dish expressive and balanced. Salad di mare is an ideal choice for a light yet rich dinner that transports you to the atmosphere of coastal restaurants in Italy.
1
Boil broth with carrots, bay leaves, and onion.
- Carrot: 20 g
- Bay leaf: 1 piece
- Onion: 30 g
2
Boil the seafood in broth for 40 seconds.
- Scallops: 30 g
- Baby squid: 30 g
- Octopus: 30 g
- Tiger prawns: 30 g
3
Remove seafood, chop it, and dress with olive oil, lemon juice, soy sauce, and balsamic vinegar. Add salt and pepper. Mix well.
- Olive oil: 20 ml
- Lemon juice: 5 ml
- Soy sauce: 5 ml
- White balsamic vinegar: 5 ml
- Salt: to taste
- Ground black pepper: to taste
4
Dice tomatoes into concasse. Chop olives, celery, and green onions randomly. Mix together with seafood.
- Tomatoes: 10 g
- Black olives: 10 g
- Celery stalk: 1 piece
- Spring onion: 10 g
5
Place arugula on a plate. Top with vegetables and seafood, and drizzle with the remaining sauce.
- Rocket (arugula): 10 g
