Gourmet salad recipes abound at this time of year. But find us a tastier salad than ours!
Open the mussels and clams, previously cleaned, in a saucepan with a clove of garlic . Meanwhile clean the scallops . When the molluscs have all opened (about 5 minutes), shell them all and leave them to soak in their water .
Season previously boiled chickpeas with salt, pepper, EVO oil and rosemary . 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) .
Put the molluscs on the bottom of the plate , add some chickpeas , the scallops and some branch of salicornia . After sliced them with the special Urbani truffle slicer, add some summer truffle slats.