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Baby Squit Salad

  • 1 bunch spinash (only the leaves)
  • 800 grams baby squid
  • 10 table spoons olive oil
  • 1 table spoon white vinegar
  • 1 tea spoon chopped dill
  • 1 garlic clove
  • 2 bay leaves
  • 2 tomatoes
  • 4 fresh basil leaves
  • Salt and pepper
  • 2 lemons in quarters
  • Extra virgin olive oil gor garnish

Method of Preparation

  • Place the tomatoes in a small strainer, add salt and leave for 20 to 30 minutes.
  • Transfer them to a clean container; add 2 tablespoons of olive oil, chopped basil and pepper.
  • Keep them in the fridge for as long time as needed.
  • In a medium pot boil water and add the squid for 5-6 minutes. Drain well.
  • Place them in a clean pan and add the vinegar, olive oil, dill, garlic and bay leaf.
  • Put them in the refrigerator over one night.
  • When you need to prepare the salad put in the center of the plate races from spinach, squid after you drained them well and finally marinated tomatoes on top.
  • Sprinkle with a little olive oil and serve with fresh lemon.