Cooks this dish for paying guests · Verified chef · Answers buyers directly
30 min total25 min hands-onServes 2Easy
42 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDMixed leaves with baby scallops, prawns, Black Sea mussels and squid fried in oyster, soy and garlic sauces with wine and butter.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Salad leaves000 g
Baby scallops000 g
Tiger prawns000 g
Mussels000 g
Squid000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Choosing leaves that will stand up to the dressing
Tossing with hands, not tongs
Why the bowl is three times too big
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 9 of the 10 carry a photo of what it should look like at that moment, and 3 carry a short clip for the parts a still cannot show.
Hardest step: dressing lightly enough — step 6 of 10.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Mykola Verbytskyi watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Dressing the heavy things first
Salt on the leaves before the dressing
Plating in the last minute
The dressing ratio and the order the leaves and the heavy things are tossed.
Written by Mykola Verbytskyi. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
158 people cooked it, 94% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 42 more cooks the price becomes $6.99. Your copy never does.
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