Seafood salad
Description
A dish that is simple to prepare. Actually, I'll tell you not just that—serve it chilled.
Instructions
- 1
Step 1
Prepare the seafood in any way you prefer—boil or fry. If frying, remember to place them on a paper towel to remove excess oil. Even better—grill them!
- 2
Step 2
Cut the crust off the baguette. If the bread is fresh, tear the crumb into pieces. Yesterday's baguette is better to slice. Place the bread pieces on a baking sheet, spray with oil, and bake in the oven for 7–10 minutes, until golden.
- 3
Step 3
Wash the salad, tear it by hand, and place it on a towel to dry.
- 4
Step 4
Squeeze the juice from the lemon.
- 5
Step 5
Grate the Parmesan cheese on a grater.
- 6
Step 6
Separate the yolks from the whites. If you are unsure about the safety of the eggs, warm the yolks over a water bath.
- 7
Step 7
Grind garlic with salt and pepper. Add mustard, lemon juice, Worcestershire sauce or 1 anchovy, and mash well. Beat together with egg yolks, then, without stopping, gradually whisk in olive oil. The finished sauce should be slightly yellowish and thinner in consistency than mayonnaise.
- 8
Step 8
Toss salad leaves with the dressing. Place the seafood and croutons on top, drizzle with the remaining dressing, and sprinkle with grated Parmesan. If desired, garnish with halved tomatoes.