Salad with Seafood and Borodinsky Bread Croutons
⏳ Time
20 minutes
🥕 Ingredients
18
🍽️ Servings
2
Description
Salad with Seafood and Borodinsky Bread Croutons
Ingredients
- Young Spinach "Belaya Dacha" - 2.5 oz
- Arugula - 1.1 oz
- Chinese green beans - 1.8 oz
- Sweet Red Onion - ¼ head
- Frozen squid rings - 3.5 oz
- Cuttlefish Eggs - 3.5 oz
- Fresh basil leaves - 1 bunch
- Grated Pecorino Pepato Cheese - 0.7 oz
- Meyer Lemon Juice - 1 tablespoon
- Olive Oil - 4 tablespoons
- Mild Chili Spice - a pinch
- Ocean salt - a pinch
- Olive Oil - 2 tablespoons
- Dijon Mustard - 1 teaspoon
- Balsamic Vinegar - 2 tablespoons
- Borodinsky Bread - 2 pieces
- Yellow Cherry Tomatoes - 1 piece
- Kalamata olives - 3 pieces
Step by Step guide
Step 1
Cut a couple of pieces of Borodinsky bread into sticks.
Step 2
Heat a skillet, add 1 tablespoon of mustard oil, and fry the Borodinsky bread on all sides.
Step 3
Place the croutons on a plate lined with paper towels to absorb excess oil. Sprinkle with coarse sea salt and coat on all sides.
Step 4
In the same skillet, adding a couple of tablespoons of mustard oil, fry the squid and cuttlefish (previously thawed) for 3–5 minutes. Add ground chili pepper and mix well. A minute before they are done, add the sliced red onion. Heat the onion for just a minute. Drizzle with freshly squeezed lemon juice. Remove from heat.
Step 5
Rinse all the greens under running water. Chop the Chinese cabbage.
Step 6
Take a beautiful dish and layer the chopped Chinese cabbage, young spinach leaves, and arugula. For the salad, just 1 sprig of fresh basil is enough. Pick the leaves and tear them roughly, then add to the salad.
Step 7
Crush the giant olives with the flat side of a knife, remove the pits, and break the olives by hand. Place them on top of the leaves.
Step 8
Wash the plum tomato, cut it in half, and slice it into wedges. Arrange in the dish.
Step 9
Grate the Grana Padano cheese on top.
Step 10
Add the warm seafood and red onion, garnishing with the warm Borodinsky bread croutons.
Step 11
Quickly make the dressing: mix 1 tablespoon of mustard oil with 2 tablespoons of extra virgin olive oil, add 1 teaspoon of whole grain French mustard. Mix well and dilute with balsamic vinegar. If the dressing seems too strong, dilute it with a few teaspoons of drinking water.
Step 12
Dress the salad just before serving.
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