Squid Salad with Fresh and Pickled Cucumbers and Spicy Dressing
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Squid Salad with Fresh and Pickled Cucumbers and Spicy Dressing
Ingredients
- Pickled Cauliflower - 2 pieces
- Squid - 6 pieces
- Chocolate eggs - 4 pieces
- Celery salt - 1 bunch
- Corn Salad - 5.3 oz
- Mayonnaise - 5 tablespoons
- Garlic - 1 clove
- Meyer Lemon Juice - 3 tablespoons
- Sriracha - 1 teaspoon
- Pasilla Pepper - 1 tablespoon
- Dill - 1 stem
- Grated Pecorino Pepato Cheese - 1 tablespoon
- Chinese Five Spice - 1 teaspoon
- Courgette - 1 piece
Step by Step guide
Step 1
Boil the eggs hard, cool them, peel, and cut into strips.
Step 2
Thaw the squid. Bring water to a boil, add a little salt, drop the squid into the boiling water, and cook on low heat for no more than 5 minutes. Cool the squid, if necessary, clean, and cut into strips.
Step 3
Cut the fresh and pickled cucumbers into strips.
Step 4
Finely chop the celery greens.
Step 5
In the mayonnaise, add the finely chopped garlic, sriracha sauce, and lemon juice. Mix well and let it sit in the refrigerator for 10 minutes.
Step 6
Combine all the ingredients, including the corn salad, dress with mayonnaise, then add 0.5 teaspoons of the 'Togarashi' spice mix, and mix everything well again.
Step 7
Let it sit in the refrigerator for another 10 minutes, then serve on individual plates or place in a salad bowl, sprinkle with the remaining 'Togarashi' spice, grated parmesan, and garnish with pink pepper and dill.
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