Salad “Portofino” Recipe
We were with my husband in an Italian coffee shop on the last holiday, he ordered a Portofino salad, liked it, asked me to play at home and share with you what I am happy and performing. These are light, fast, affordable (in my opinion) products, and they taste very juicy, fresh and appetizing.
Servings
2
Cook Time
10minutes
Servings
2
Cook Time
10minutes
Ingredients
Instructions
  1. Wash and peel the vegetables. Cut the cucumber and Bulgarian red pepper into thin strips, and the red onion into thin half rings.
  2. Take pickled mushrooms.
  3. Cut the mushrooms into plates, lay out the rest of the vegetables.
  4. For dressing, mix olive oil, lemon juice and soy sauce.
  5. Fill the salad with dressing, let it brew a little (10 minutes).
  6. Put the washed and dried lettuce leaves on a plate, put the salad on top, sprinkle with a mixture of freshly ground pepper.
  7. On top of the vegetables, put the salted trout cut into strips (I had a sockeye salmon of my own cooking), sprinkle with cheese grated on a coarse grater. The salad is served to the table when it is ready. Enjoy your meal!
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