Squid Salad is one of my favorites summer recipes: fresh, light, colorful, I often use it as a dinner side dish, these days. I love fish-based dishes, ideal to stay light but with pleasure! Unfortunately I have to fight with my husband in order to make him appreciate these recipes, but in the end he usually surrenders, above all in this period, as I must balance and vary my diet as much as possible my, and anyway once I bring the dish onto our table he always appreciates it, and he also asks for seconds! 😉
Preparation Time: 30 min.
Cooking Time: 20 min.
Total Time: 50 min.
Let’s start by making a marinade: put chopped parsley and garlic, salt, lemon juice, and oil in a small bowl.
Clean the squids: first and foremost, remove the skin from the flesh.
Remove the head, the innards, the beak, the cartilage, and rinse thoroughly under fresh running water.
Cook in boiling water for about 15 minutes.
Drain and let cool down.
Cut the squid tubes into rings.
Clean and rinse arugula. Put it in a platter, then add the carrots cut into julienne strips, and then the corn.
Now put the squids on the salads, and diced celery, then season with the marinade.
Stir gently, then refrigerate for at least 30 minutes before serving.
*Dish and accessories by Villa d’Este Home.
Nessuna ricetta simile a Squid Salad.All Recipes, recipe by Flavia Imperatore
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