With fruit, gourmet or seafood. Discover five different ways of bringing the sea to the table
Five recipes of seafood salads, to go beyond the usual mix of seafood, octopus, squid and prawns. Only missing a glass of good iced white wine and a terrace with sea view for feeling on vacation at the first taste.
Seafood salad with mackerel, watermelon and pistachios
summer and very fast to prepare, this salad combines the rich taste of the mackerel in oil to the freshness of thewatermelon. To prepare it, drain the mackerel fillets and add them to a bowl songino washed and dried. Cut into cubes of watermelon and seasoned with salt, extra virgin olive oil, lemon juice, fresh basil and a chopped pistachios lightly toasted in a non-stick pan.
Gourmet seafood salad
From an appetizer seen and revised, with thelobster seafood salad becomes an important dinner dish. To prepare this dish for two people, boil a lobster for 20 minutes in salted water and steam small potatoes (or boil them with the peel and cut them into cubes afterwards). Clean the lobsters and place the pulp into small pieces in a salad bowl with the potatoes. Season with salt, extra virgin olive oil, pepper, red Tropea onion finely chopped and some caper.
Mussel salad
Never thought that mussels alone could they become the protagonists of your seafood salads? Let them open in a pan with a drizzle of oil and a small garlic clove. Shell them and let the mussels cool before joining them to asalad of ripe tomatoes, oil, salt and chives.
Regional seafood salads: the Ligurian one
First prepare the panissa, a kind of chickpea flour polenta, typically Ligurian. Bring one liter of water to the boil, add salt and 250 g of chickpea flour. Stir with a wooden spoon and cook for about 60 minutes over low heat. After the cooking time, pour the panissa into a deep dish (or a baking dish) and let it cool. Meanwhile boil also cuttlefish and cut them into strips. Season the cuttlefish with panissa cubes, bottarga grated or sliced and salt, oil and lemon juice.
Seafood salad and fruit
Fresh and light, this salad with shrimp, green apple, celery and walnuts it's also great as a main dish. Steam the prawns, shell them and season with salt, extra virgin olive oil, black pepper and lemon juice. Also add an unpeeled green apple cut into cubes, slices of celery cut into slices and coarsely crumbled walnuts.
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