Seafood with vegetables
Description
A simple dish to prepare. This recipe is quite sophisticated and interesting. The combination of seafood cocktail and vegetables is classic. It's best to eat this dish without any side dish, so you can fully appreciate its delicious flavor. The balsamic vinegar and dried herbs in the dressing bring all the ingredients together. 1. Thaw the seafood cocktail (squid, shrimp, octopus) and rinse under cold water. Thaw at room temperature—do not use hot water or a microwave. 2. Peel and finely chop the garlic. Season the thawed seafood with salt and pepper, sprinkle with vinegar, add the chopped garlic, and let it marinate for 3–5 minutes. 3. Dry the seafood with a paper towel, coat lightly in flour (or just dust with flour), and fry in a pan with vegetable oil for several minutes. 4. Break the cauliflower into florets, boil first, then sauté in a pan with sunflower oil. Place the cooked cauliflower on a paper towel to absorb excess oil. Wash the zucchini and cut into small pieces, then sauté in the same pan. 5. Wash the salad leaves and dry with a paper towel. Arrange them on a plate. Wash and chop the peppers and tomatoes into small pieces, place them on the salad leaves, then add the cauliflower, zucchini, and seafood. Garnish with tomato slices. Prepare the dressing using balsamic vinegar and dried herbs. Drizzle the dressing over the salad and serve chilled.