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Vegetable and Salmon Salad with Sturgeon Roe

Salads A- A+

Preparation Time: MEDIUM
Serves: 4


  • 400g Boiled and shredded salmon
  • 400g Chinese cabbage
  • 150g Spinach leaves
  • 1.5dl Gallo Moonlight Crop Extra Virgen Olive Oil
  • 10g Sturgeon roe
  • Salt to taste
  • Lemon juice to taste

Julienne the chinese cabbage and spinach, in thick slices.
Braise over a low heat, adding part of the Gallo Moonlight Crop Olive Oil. Season with salt and let cook slowly.
Place on a serving plate, cover with the salmon, sturgeon roe and drizzle the remaining Gallo Moonlight Crop Olive Oil over the top.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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