Salade van het huis – Belgian salad with seafood

Ingredients for 4 servings:

• 1 handful of frisée lettuce
• 1 handful of arugula
• 1 handful of oak leaf lettuce (or other strong lettuce varieties)
• 2 tbsp Balsamic vinegar Bianco
• 4 tbsp olive oil
• 1 tsp honey
• 1 pinch of mustard
• salt and pepper
• 4 slice(s) smoked salmon
• 8 scallops
• 8 scampi (with shell)
• 125 g shrimp(s), North Sea shrimp
• ½ bunch parsley, fresh
• possibly sprouts, fresh
• Garlic
• a little chili pepper(s)
• olive oil
• rosemary

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a delicious salad

Wash the lettuce, spin dry, and arrange it on deep plates. Prepare the marinade; ideally, pour everything into a jar and shake well. Place the smoked salmon in the center of the salad as a “flower.” Sauté the scampi (unpeeled) with a little garlic and rosemary and a touch of chili in olive oil; your own taste plays a big role here. I use a little more garlic, as I find it absolutely delicious with seafood. When the scampi have turned a nice red color after 3-4 minutes, add salt, remove, and keep warm (70°C, oven, covered with aluminum foil). Remove the garlic and rosemary from the pan, add a little fresh oil, and fry the scallops in the same pan for about 1.5-2 minutes per side. When they are nicely caramelized and have a lightly browned edge, lightly salt and pepper them and arrange them on top of the salad. Finally, add the North Sea shrimp and the vinaigrette, sprinkle with chopped parsley, and enjoy. Sprouts are delicious, but not essential. You can use any type of sprout. A typical Belgian accompaniment would be a nice, cold Leffe (abbey beer), but I also think it tastes great with a nice red wine.