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