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Le Chaudron recipe
Salade de fruits de mer
Seafood salad
⏱ 30 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)cooked peeled shrimp
200 g (7 oz)cooked shelled mussels
200 g (7 oz)cooked squid rings
150 g (5 oz)seared scallops
1head of oak leaf lettuce
4 tbspextra-virgin olive oil
The juice of 2 lemons
1bunch of chives, chopped
- 300 g (11 oz) cooked peeled shrimp
- 200 g (7 oz) cooked shelled mussels
- 200 g (7 oz) cooked squid rings
- 150 g (5 oz) seared scallops
- 1 head of oak leaf lettuce
- 4 tbsp extra-virgin olive oil
- The juice of 2 lemons
- 1 bunch of chives, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the lettuce well, separating the leaves, and spin them completely dry.
- Make sure all the cooked seafood is well chilled.
- Make the dressing by mixing the extra-virgin olive oil with strained lemon juice.
- Season the dressing and stir in half the chopped chives.
- Arrange the lettuce in the large wooden bowl in a loose bed.
- Scatter the shrimp, mussels, squid and scallops over the lettuce.
- Drizzle with the dressing just before serving and sprinkle with the rest of the chives.
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