The recipe for salad with seaweed, prawns and pink grapefruit

Vfrom light blue to midnight blue for textiles. Curvilinear motifs that evoke waves, the calm ones, in glass. “Flowering” algae and foam for art ceramics. Plus something crystalline to suggest that yes, we are at the table but also immersed in the element of Water. And the recipe for a salad that evokes the winter sea…

INGREDIENTS FOR 4:
600 g fresh prawns
1 pink grapefruit
1 cucumber
4 radishes
1 stick of celery
50 g (1 pack) of Atlantic red Dulse seaweed
1 aromatic bunch (parsley, thyme and bay leaf)
100 ml Passito wine
1 organic lemon (grated zest and juice)
2 anchovies in oil
1 teaspoon desalted capers
parsley, extra virgin olive oil, salt and pepper

Procedure

Blanch the prawns in water with the aromatic bunch for a few seconds. Shell them, remove the black thread and, once cooled, leave them to macerate in a bowl with the Passito for 30 minutes.

Clean the vegetables and slice them finely. Peel the grapefruit, removing all the white skin with a small knife, then cut it into wedges. In a small bowl, beat the oil, lemon juice and a little lemon zest with the tines of a fork, a pinch of salt, a grating of pepper with finely chopped mixture prepared with anchovies, capers and parsley.

Finally, collect the drained prawns, grapefruit segments and all the vegetables in a bowl. Season the salad with the anchovy emulsion and the filleted red seaweedand mix well.

ON THE TABLE Tissue FISCHBACHERcarafe and glasses GIBERTO VENICEdishes STEFANIA TRIFONIsilverware SAMBONET.