2 kg of vongole (chumbinho) with shells
8 chopped turnips
1 red bell pepper, seeds removed, cut into strips
4 thin slices of celery
4 lettuce leaves
Molho:
1 tablespoon freshly squeezed lemon juice
1/4 cup olive oil
1 tablespoon chopped parsley
to taste salt
2 kg of vongole (chumbinho) with shells
8 chopped turnips
1 red bell pepper, seeds removed, cut into strips
4 thin slices of celery
4 lettuce leaves
Molho:
1 tablespoon freshly squeezed lemon juice
1/4 cup olive oil
1 tablespoon chopped parsley
to taste salt
In a large skillet, place the vongole and a pinch of salt
Bring to a simmer without adding water
Let the skillet sit covered until the shells open
Don't use the shells that don't open after 10 minutes
Remove the clams from their shells and reserve
Combine the turnips, bell pepper, and celery, seasoning with dressing
In a salad bowl, place lettuce leaves in the center of the plate
Add the vegetable mixture tempered with dressing
Top with the vongole
To make the dressing: mix all ingredients together and add the vegetables, mixing well
Serve 4 times.
