The weekend is here! And to celebrate it we have this salad sent in by Manuel. Wholesome, tasty, eye-catching… You just have to choose the moment and the company; you already have the recipe. Bon appétit!

Ingredients

• Mussels in brine – 12
• Assorted lettuce leaves
• Red pepper – 1 tbsp
• Yellow pepper – 1 tbsp
• Green pepper – 1 tbsp
• Chopped surimi sticks – 1 tbsp
• Morrón peppers – a few strips for decoration
• Lettuce – for decoration
• Extra virgin olive oil – 3 tbsp
• Cider vinegar – 1 tbsp
• Parsley
• Salt
• Ground ñora pepper
• Tomato – very finely chopped
• White pepper

Preparation

1. At the bottom of the round mold, place two fingers of assorted lettuce leaves, with just salt and pepper.
2. Place the slices of tomato on top, pressing gently so it is spread out.
3. On the tomato pour the vinaigrette you have prepared beforehand, the peppers, onion and the surimi sticks, all finely chopped and with salt and pepper.
4. Last of all, add the mussels; emulsify the oil, the vinegar, the pepper and the salt, and add on top of the mussels (do not remove the mold yet, so that the dressing filters down to the bottom).
5. Decorate with some chopped parsley and the ground ñora pepper (if you don’t have ñora peppers, you can use some paprika).
6. When serving, place the regular lettuce around it with black olives and strips of morrón pepper.

Wholesome and tasty. Thanks, Manuel!

Share this recipe!

• Facebook
• Twitter
• Pinterest