Warm vegetable salad with stingray
A handful of mixed greens, leeks, stingray, vinaigrette and the salad is ready!
1. Preheat the oven at 180°C (th. 6). Wash and dry the bell peppers and bake them for 45 minutes. Peel and cut in half. Remove the seeds and the white membrane, then cut into strips.
2. Wash and drain the mesclun. Wash and cut the leeks into slices and fry them in a pan with 2 tablespoon of olive oil for 10 minutes. Add salt and pepper. Steam the stingray for 7 minutes.
3. In a bowl, mix the remaining olive oil, lemon juice, salt and pepper. Pour 3/4 of the vinaigrette onto the mesclun.
4. Make a dome of leeks on the plates and cover with mesclun. Place the stingray on top and add the bell peppers. Sprinkle with vinaigrette before serving the salad.
Photo credit : Sucré Salé
