Sea and mountain salad recipe
- - For 4 people:
- 1/2 rabbit
- 3 garlic cloves
- 2 avocados
- 2 potatoes
- 8 prawns
- 100 gr. of cherry tomatoes
- 200 gr. of grapes
- extra virgin oil
- chopped parsley
Preparation of sea and mountain salad
Clean the cherry tomatoes and cut them in four. Place them in a bowl. Add oil, vinegar, salt and chopped parsley. Mix and let macerate.
Cook the potatoes in a pan with water, peel them and cut them into slices. Open the avocados, remove the bone. Peel them and cut them into slices. Peel the prawns, removing the head and the shell. Cut them in half lengthwise and cook them briefly in a casserole with water and a pinch of salt. Drain them.
Clean the rabbit well, bone the loins and thighs and chop them. Peel and chop the garlic finely. Put oil in a pan and saute the rabbit pieces. Transfer them to a plate with paper towels to drain the oil.
Remove the grapes from the bunch and clean them in a bowl of water.
Mount the salad in a wide bowl. On one side place the slices of potatoes, on the other the avocado and in the center the sauteed rabbit. On the potatoes and avocados, put the shrimp tails and grapes. Sauce with the vinaigrette.
Tip to prepare lettuce
Once the leaves are clean, they should be dried carefully, since an excess of water, when mixed with the dressing, would leave the salad tasteless and without interest. There are several systems for drying the leaves: let them drain in a basket or in a vegetable drain, pass them through the vegetable centrifuge or wrap them in a kitchen towel, where they fit loose, and shake it until the water passes to the cloth.
Recipe indicated for people suffering from hypertension.