Salad "French Riviera"
Description
Minimum effort — excellent result. You can use frozen seafood mix in the salad; place it in the pan without thawing and simmer in white wine and soy sauce. Can be served immediately.
Instructions
- 1
Step 1
If the seafood cocktail is not too spicy, you can pour soy sauce over it, add a bit of chili pepper and green onion, then let it marinate for about half an hour in a cool place.
- 2
Step 2
Wash the young potatoes well and steam them in their skins. Let them cool. Boil the green beans in salted boiling water for 3 minutes, then immediately drain in a colander and rinse thoroughly with ice water to preserve their bright color.
- 3
Step 3
Boil the eggs hard, cool them, and chop coarsely. Cut the olives in half, and rinse the capers under water to remove brine.
- 4
Step 4
Slice the onion thinly, as well as the peppers.
- 5
Step 5
Place the potatoes cut into pieces with the skin into a large bowl, then add the vegetables, eggs, olives, and capers.
- 6
Step 6
Place the seafood cocktail, draining the marinade.
- 7
Step 7
For the dressing, shake the oil, grainy mustard, soy sauce, oyster sauce, and lemon juice in a jar until well combined. Pour over the salad and gently mix with two forks.
- 8
Step 8
Place the salad in a serving bowl with arugula and serve immediately.