Salads containing various seafood are very popular both in restaurants and cafes and during home meals. They have earned such recognition due to their pleasant taste and easy digestibility of ingredients. And cooking sea salad takes very little time.
It is necessary
-
- any seafood (shrimp
- squid
- mussels
- octopuses, etc.) - 500 g or 1 package of frozen seafood cocktail;
- salmon caviar;
- onion - half a large head;
- eggs - 3 pcs.;
- olives - 20 pcs.;
- bulgarian pepper (red) - 1 pc.;
- hard cheese (parmesan) - 150 g;
- curly parsley;
- leaf salad;
- olive oil;
- lemon - 1/2 pc.;
- salt
- pepper;
- balsamic vinegar - 10 ml.;
- vases or bowls - according to the required number of servings.
Instructions
Step 1
Pour 2 liters of water into a saucepan and bring to a boil. In boiling water, salted to taste, add seafood and cook for no more than 10 minutes. It is not necessary to defrost them before doing this.
Step 2
Boil the eggs for 10-15 minutes.
Step 3
While the seafood is boiling, wash and cut the onion and pepper into 2–3 mm half rings, and the olives lengthwise into thin strips. Put everything in a salad bowl
Step 4
Discard ready-made seafood in a colander to drain all the water. Pour boiled eggs with cold water.
Step 5
Cut the eggs into strips. Cut large seafood (squid into thin half rings), leave the rest whole. Add eggs and seafood to a bowl of peppers and onions. Mix well.
Step 6
Cooking salad dressing. Squeeze the juice from half a lemon and mix it with vinegar, add salt and pepper to taste. While stirring continuously, pour this mixture in a thin stream into the olive oil. Season the salad.
Step 7
Grate the Parmesan on a fine grater.
Step 8
Place 1-2 lettuce leaves at the bottom of each flowerpot, put a small amount of lettuce on top. Garnish each portion with red eggs and parsley leaves and sprinkle with cheese.
