Riesling / Cold seafood and vegetable salad with Romanesco cabbage and fresh herbs.

Food and wine pairing: Riesling des chasseurs de lune 2019 from the BESTHEIM estate

Ingredients :

• 250 g of mussels

• 250 g of scallops

• 500 g of shells

• 1 small Romanesco cabbage

• A handful of cherry tomatoes

• A few sprigs of fresh coriander

• A few sprigs of flat parsley

• 3 tablespoons olive oil

• 1 lemon (juice and zest)

• Salt and pepper

  
  

Preparation :

1. Prepare the shells

   • Thoroughly clean the mussels, scallops, and cockles.

   • Cook them in a saucepan with a little water, over high heat and covered, until they open (about 3 minutes). Remove them from the heat and let cool. Shell the shellfish. Keep cool.

2. Cooking the Romanesco cabbage

   • Cut the cabbage into small florets. Blanch them in boiling salted water for 5 minutes. Drain and plunge into a bowl of iced water to preserve their color and stop the cooking. Drain well and set aside in a cool place.

3. Prepare the tomatoes

   • Cut the cherry tomatoes in half or into quarters depending on their size.

4. Prepare the seasoning

   • In a bowl, mix the olive oil, lemon juice, a little grated lemon zest, a pinch of salt and pepper.

5. Assemble the salad

   • In a large bowl, mix the mussels, cockles, Romanesco florets, and cherry tomatoes. Add the chopped coriander and flat-leaf parsley. Pour the seasoning over and mix gently.

6. Rest

   • Place the salad in the refrigerator for at least 30 minutes to allow it to chill and the flavors to blend.

7. Serve

   • Serve the salad cold and enjoy!