Salade Van Het Huis – Belgian Seafood Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 handful Frisée salad
- 1 handful rocket
- 1 handful oak leaf lettuce, (or other strong salads)
For the vinaigrette:
- 2 tablespoon balsamic vinegar
- 4 tablespoon olive oil
- 1 teaspoon honey
- 1 pinch mustard
- salt and pepper
- 4 slices salmon, smoked
- 8 scallop (s)
- 8 scampi, (with shell)
- 125 g prawn (s), North Sea prawns
- 0.5 ½ bunch parsley, fresh
- possibly sprouts, fresh ones
- garlic
- little chilli pepper (s)
- olive oil
- rosemary
Print Recipe
Pin Recipe Instructions
- Wash salads, spin dry and distribute on deep plates.
- Make the marinade, ideally pour everything into a glass and shake well.
- Place the smoked salmon as a flower in the middle of the salad.
- Fry the scampis (unpeeled) with a little garlic and rosemary and a touch of chilli in olive oil, your own taste plays a major role here. I take a little more garlic because I find it absolutely delicious with seafood.
- When the scampis have turned a nice red color after 3-4 minutes, salt, remove and keep warm (70 °, oven, covered with aluminum).
- Take the garlic and rosemary out of the pan, add some fresh oil and fry the scallops in the same pan for about 1.5 - 2 minutes on each side. When they are nicely caramelized and have a light brown edge, they are lightly salted and peppered and also arranged on the salad. Finally, pour the North Sea prawns and the vinaigrette on top, sprinkle with chopped parsley and enjoy.
- The sprouts are delicious with it, but not a must. You can use all kinds of sprouts.
- Typically Belgian with this would be a nice cool Leffe (abbey beer), but I also like it excellent with a nice red wine.
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