Fuoco la sopra
Mussel salad with white cheese cubes
A nice Mediterranean recipe. The lunch contains the following ingredients: fish, iceberg lettuce, red pepper, olive oil, red wine vinegar, honey, salt, fresh dill (15 g), vine tomatoes, cooked mussels and white cheese cubes (150 g).
Cut into strips of approx. 1 cm and put in plenty of water with ice cubes for about 10 minutes to get extra crisp. Then let it drain well. Break pepper in half, remove seeds and cut very finely. Stir in oil, vinegar and honey to dressing, add to taste with salt and finely chopped pepper. Dill finely. Wash tomatoes, halve and cut into halves.
In a bowl sprinkle mussels with 3 tablespoons of dressing, dill through the dill and marinate for about 10 minutes. In a generous bowl, mix lightly with tomato and remainder of the dressing. Spread lettuce with tomatoes and mussels. Distribute cheese cubes over salads and sprinkle any leftover dressing over salads. Tasty with bread and tzatziki.
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