SAILOR'S SEAFOOD SALAD

chef

Leonardo Pellacani

For 6 persons:

Strain the Èmaremix and set aside the preserving liquid (to be used for cooking if necessary). Put the Èmaremix into a bowl and mix it with the sliced celery, the Dorati tomatoes, the olives and the chopped parsley. Mix everything together adding a drop of olive oil. Cut the radicchio variegato into thin strips and put it in the middle of the plate. Put the seasoned fish salad on top. Decorate with a sprig of parsley and serve