SEAFOOD SALAD WITH A BLEND OF SEMI-DRY TOMATOES AND CASTELVETRANO OLIVES
Diego Ponzoni
Menù Ingredients
70 g Celery
to taste Chopped fresh parsley
to taste Salt and pepper
Serves 4
Drain the seafood salad well. Meanwhile, julienne the celery and place it in a large bowl. Add the well-drained seafood salad and then the Castelvetrano olives, the semi-dried yellow cherry tomatoes and the Dorati tomatoes. Season with extra virgin olive oil, salt, pepper and chopped parsley.
