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.
1
Fry seafood in olive oil or boil in boiling water for 3-4 minutes. Let it cool a bit.
- Seafood cocktail mix: 100 g
- Olive oil: 3 tablespoons
2
Prepare the dressing: blend olive oil, lemon juice, and anchovies in a blender. Blend until smooth.
- 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.
- Seafood cocktail mix: 100 g
- Mixed salad leaves: 40 g
- Cherry tomatoes: 50 g
4
Add the prepared dressing.
- Olive oil: 3 tablespoons
- Lemon juice: 1 teaspoon
- Anchovies: 2 pieces
5
Add capers, chopped basil and parsley, olives and mix gently.
- Capers: 1 teaspoon
- Green basil: 10 g
- Parsley: 10 g
- Black olives: 40 g
6
Sprinkle the salad with pine nuts.
- Pine nuts: 40 g