Seafood Salad

Ingredients

• 2 cloves garlic
• 1 sprig fresh rosemary
• 2 tbsp olive oil
• 2 tbsp pine nuts
• 600 g cooked seafood
• Salt
• Pepper
• 4 tbsp dry sherry
• 4 salad leaves
• 2 tbsp lemon juice
• Salt
• sugar
• 4 tbsp cold-pressed olive oil

Instructions

1. 1.

   Peel the garlic and slice into thin rounds. Wash the rosemary, shake off excess water, pluck the leaves and roughly chop.

2. 2.

   Heat the oil in a pan. Sauté the pine nuts, garlic slices, and chopped rosemary for 1 minute over medium heat. Add the seafood, stir and cook for 2 minutes, seasoning lightly with salt and pepper. Deglaze with sherry, reduce for 1 minute, then remove from heat.

3. 3.

   Whisk lemon juice in a bowl with a generous pinch of salt and a small pinch of sugar; fold in the oil to create an emulsion. Stir in the seafood and let cool slightly.

4. 4.

   Wash the salad leaves, pat dry, and arrange four glasses with them. Spoon the seafood salad into each glass.