In summer we feel like eating fresh and light dishes, salads are our great allies during this time of year. Furthermore, they’re very easy to prepare.
Today’s recipe is not even remotely traditional. This time, diving into the depths of the sea to put onto our plate succulent ingredients such as prawns, mussels and squid. In addition to possessing that sweet touch of the pomegranate.
This recipe is as original for its main ingredients as for its dressing. Vinaigrettes are emulsified sauces made from an acidic ingredient, such as vinegar or lemon juice, accompanied by another fatty ingredient, such as oil, yogurt or mayonnaise. Here we’ll be using lemon and oil for our vinaigrette.
Here’s the recipe.
- 12 prawns
- 15 mussels
- 1 small squid
- 50 g red and yellow pepper
- 10 cherry tomatoes
- 50 g endive
- Half medium pomegranate
- 10 g coriander
- 100 ml lemon juice
- 300 ml saffron infused oil
To start, cook the prawns and cook until the mussels open. Once cooked, cool in an ice-water bath.
Elsewhere, in a saucepan grill the squid over a medium heat. Leave until cooked, that is, the squid is not raw nor toasted. Slice and set aside.
Now let’s prepare the vinaigrette. In a small bowl add the lemon juice, saffron infused oil, salt to taste, and if so wished, a dash of pepper can be added. Mix all ingredients using a spoon, until thoroughly combined.
Next, slice the pepper and endive into thin strips, and the cherry tomatoes in half. Peel the pomegranate and remove the seeds. Then chop the coriander into bite size pieces.
Now let’s serve. First, serve the dish on a bed of endive. Next, add the prawns, mussels (some can be added unpeeled and others not), squid, pepper, tomatoes, pomegranate and cilantro The only thing now needed to be added is the vinaigrette, and voilà our delicious and refreshing salad can be eaten and enjoyed.