Seafood Salad

Jun 11, 2014Vom Fass


  1. Tear the greens into small pieces and wash them in cold water. Spin the salad leaves dry or place them on a kitchen towel to dry. 
  2. Cut the eggplant lengthwise into halves and then slice. Season with VOM FASS Salt and Pepper. 
  3. Pour the VOM FASS Extra Virgin Olive Oil into a pan and sauté the eggplant slices on bothsides. 
  4. Wash and drain the seafood in a colander and set aside. 
  5. If you use fresh clams, first cook them in some white wine. 
  6. The stock can be used for preparing the marinade. 
  7. For the marinade, season the seafood with VOM FASS Salt, Pepper, chilli pepper, and a drizzle of VOM FASS Aceto Balsamico Maletti and the remaining VOM FASS Extra Virgin Olive Oil and mix well. 
  8. Sauté the onion in VOM FASS Extra Virgin Olive Oil; then add garlic and the seafood and sear briefly. 
  9. Combine the eggplant and greens, and arrange tomato slices on top. 
  10. Top with seafood. 
  11. Finish with the VOM FASS Lemon Extra Virgin Olive Oil and garnish with fresh basil. 

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