The chef gave tips on cooking warm salads with seafood

Seafood is great as a warm component for salads, but in order for your dish to turn out really tasty, you need to be able to handle them properly. To keep frozen seafood more fresh, they need to be gradually defrosted in the refrigerator and then dried with paper towels, Ildar Sanzharov, chef of Uilliam's restaurant (Moscow), advised Izvestia.

"Do not overdo seafood on fire or in boiling water. They cook very quickly and will become too hard with prolonged heat treatment. At the same time, all seafood should be fried separately, since shrimp, scallops and squid are cooked in a matter of minutes, whereas for large shrimp or octopus it may take a little longer," the expert explained.

Mussels and vongole are best blanched. According to the chef, they should be put in a saucepan with a small amount of white wine, garlic and herbs, covered and cooked over medium heat until the shells open.

The chef recommended adding seafood to the salad when they are still warm, so that they have time to transfer their flavor to vegetables and dressing. Lay out the ingredients in layers so that each bite contains different textures and flavors.

"Season the salad just before serving so that the vegetables don't have time to soften and the greens stay fresh," the chef explained.

Read more in the Izvestia article