Pecorino cheese is added to this salad following a traditional Italian recipe. The product is made from sheep's milk and has a rather spicy taste. If you do not have such cheese, then you can replace it with Parmesan.
It is necessary
- - 100 g arugula
- - 4 mussels
- - 150 g squid
- - lemon juice
- - thyme
- - salt
- - ground black pepper
- - 2 cloves of garlic
- - 120 g pecorino cheese
- - 150 g asparagus
- - 200 g tiger prawns
- - 150 g scallops
- - 60 ml nut butter (or hazelnut oil)
- - honey
- - olive oil
Instructions
Step 1
Cut all seafood into small pieces and fry in olive oil until golden brown. While cooking, add some thyme and minced garlic to the contents of the pan.
Step 2
Boil the asparagus in lightly salted water. The cooking time should be no more than 3 minutes. Cut the cheese into thin slices or small cubes.
Step 3
In a separate container, combine the olive oil and nut oil (60 ml each), one tablespoon of honey, chopped garlic clove, a little thyme, and the juice of one lemon. Mix all ingredients into a homogeneous mass.
Step 4
Chop the lettuce leaves and mix them with the pre-cooked peanut sauce. Season with salt and black pepper to taste. Put the salad mass on a plate, spread the seafood and asparagus on top. Garnish with cheese slices or cubes.
