Octopus and shrimp salad
difficulty
ingredients
- 1 head Jolife iceberg lettuce
- 1 Jolife red bell pepper
- 100 g rocket leaves
- 150 g shrimp tails
- 1 large squid
- Salt
- Ground pepper to taste
- Olive oil
- Balsamic vinegar glaze
preparation
Wash the lettuce and rocket and pat dry. Rinse the pepper, remove the seeds and white parts and cut into thin strips (à la julienne). Shell and clean the shrimp tails, clean the squid and cut into thin rings. Boil the seafood for a few minutes. Arrange the lettuce and rocket leaves with the cooled shrimp tails and squid rings on a large serving dish and season with a drizzle of oil, salt and pepper and a few drops of balsamic vinegar glaze to taste. Toss well and serve.