Frutti di Mare Salad with Vegetables

Ingredients

• 400 g seafood (e.g., shrimp, squid, cuttlefish, crab, mussels)
• 1 frisée lettuce
• 1 bundle arugula (≈40 g)
• 150 g green asparagus
• 100 g Sugar snap peas
• Salt
• 150 g cherry tomatoes
• 2 Garlic cloves
• 1 piece ginger (2 cm)
• 1 chili pepper
• 4 tbsp olive oil
• 2 tbsp Lime juice
• pepper (ground)
• 1 pinch sugar
• 2 tbsp vegetable oil (for frying)
• 1 lime (cut into wedges)

Instructions

1. 1.

   Preheat the oven grill.

2. 2.

   Wash and drain the seafood. Separate the frisée lettuce, wash it, and pat dry. Wash the asparagus, peel the lower third, and trim the ends. Rinse the sugar snap peas, remove stems, and blanch with the asparagus in boiling salted water for 3-5 minutes; cool under cold running water. Halve the asparagus spears. Slice the cherry tomatoes at the base, place on a parchment-lined baking sheet, and grill for 2-3 minutes; set aside.

3. 3.

   Peel the garlic and ginger, dice finely. Wash, halve, seed, and dice the chili pepper. Whisk olive oil with lime juice, garlic, ginger, and chili cubes; season with salt, pepper, and sugar. Heat vegetable oil in a pan, sauté the seafood for 3-5 minutes, seasoning with salt and pepper.

4. 4.

   Arrange the frisée, arugula, asparagus, snap peas, seafood, and cherry tomatoes on a plate. Drizzle with vinaigrette and garnish with lime wedges before serving.