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Mussel and cheese salad

0
679
Kitchen European
Calorie content 192 kcal
Portions 2 port.
Cooking time 30 minutes.
Proteins * 26.5 g
Fats * 16.6 gr.
Carbohydrates* 4.9 gr.
* per 100 gr. product
Mussel and cheese salad
Content

When everyday salads are on edge and you want something unusual, it's time to remember about a salad with mussels. A festive, gourmand version of a light salad with mussels and cheese will surprise you with a new, rich taste. Arugula and pine nuts complement seafood. A glass of dry white wine is ideal for such a salad.

Ingredients

Cooking process

step 1 out of 5
We put a frying pan with vegetable oil on the stove and heat until hot. We spread the frozen mussels and frozen squid rings and on a medium-high stove temperature, fry the seafood until tender for 5-7 minutes. At the end of frying, add a little salt and black pepper.
step 2 out of 5
Wash the cherry tomatoes, dry and cut into quarters. If using regular tomatoes, cut them into small cubes. The juice released during cutting should be drained. Lightly squeeze the mozzarella from the brine and cut each ball into quarters or thin slices.
step 3 out of 5
To prepare the dressing in a small bowl, mix the cold-pressed olive oil, Provencal herbs, soy sauce and balsamic vinegar. Shake everything together with a whisk or fork and let stand for five to ten minutes, so that the herbs soften slightly and "give" the aroma to the dressing.
step 4 out of 5
We wash and dry the arugula greens. If desired, you can tear the leaves into smaller pieces. We put arugula in a wide salad bowl. Pour a little cooked dressing.
step 5 out of 5
In a dry frying pan, fry pine nuts until light blush for 3-4 minutes. Remove the pan from the stove, remove the nuts and let them cool completely. Lay out the fried and cooled mussels with squid rings on a rucola pillow. Next, in random order, place the quarters of cherry tomatoes and mozzarella wedges. Pour the resulting salad on top with the prepared dressing. Pour pine nuts on the surface - they visually decorate the salad and add richness to the taste. It is recommended to serve the salad to the table immediately after preparation.

Bon Appetit!

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