115 cal / 100g

Modena balsamic vinegar Merry


Boil the seafood and let cool. Meanwhile, we make vinaigrette with finely chopped fresh chives, extra virgin olive oil, balsamic vinegar and salt. The seafood is cleaned and chopped, and placed in a deep dish dipped in the vinaigrette. For the salad, wash romaine, french lettuce leaves, watercress, endives, etc. Cut and add asparagus tips and about 200 grs. of peas. When serving the seafood is added, being careful with the asparagus.

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