Gourmet salad recipes abound at this time of year. But find us a tastier salad than ours!

Preparation

Open the mussels and clams, previously cleaned, in a saucepan with a clove of garlic [1]. Meanwhile clean the scallops [2]. When the molluscs have all opened (about 5 minutes), shell them all and leave them to soak in their water [3].

Season previously boiled chickpeas with salt, pepper, EVO oil and rosemary [4]. Let them flavor for about 30 minutes.

Sear the scallops, previously seasoned with oil, salt and pepper, in a red-hot plate (about 3 minutes per side) [5].

Stacking

Put the molluscs on the bottom of the plate [6], add some chickpeas [7], the scallops and some branch of salicornia [8]. After sliced them with the special Urbani truffle slicer, add some summer truffle slats[9].