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Sea Salad with Organic Balsamic Vinegar of Modena “since 1891”

Sea Salad with Organic Balsamic Vinegar of Modena “since 1891”

Sea Salad with Organic Balsamic Vinegar of Modena “since 1891”
INGREDIENTS

Octopus

Salmon

Squid

Mussels

Mozzarella di Bufala Campana PDO

Cherry tomatoes

Lettuce

Lemon

Extra Virgin Olive Oil

Organic Balsamic Vinegar of Modena “since 1891”

PREPARATION
First clean the mussels and squid with running water,then cut the latter into rings and set aside. Prepare a pot with boiling water to cook the whole octopus for about 30-35 minutes, then cook the squid in the same pot for 6-8 minutes, and finally let it cool. Cut the salmon into small pieces and heat in a nonstick pan for 3-4 minutes. In another pan, put a little oil and heat the mussels until they open spontaneously. Cut the octopus tentacles into small pieces of about 1cm each. Finally, serve all in a bowl and add lettuce, cherry tomatoes and mozzarella cut into slices. Mix and season with lemon and Organic Balsamic Vinegar of Modena “since 1891”.