Kitchen
Wizard
Cooking
Grilled squid salad with chili peppers
About the recipe
Lovely fresh summer Mediterranean salad with a hint of the East (coriander). How you don't like coriander, here's a tip. Don't put coriander in it!
Servings:
4 persons
Region:
Europe
Kitchen:
-
Working hours:
30 min
Total preparation:
30 min
Course/dish:
Salad
M, f, v or v
Fish
Material:
-
Season:
-
Complexity:
Simple
Ingredients and supplies
- 2 Squid tubes (freezer)
- half a bag of arugula
- 3 red chili peppers
- half bunch of mint
- 1/3 bunch of coriander
- 1/3 bunch of basil
- 1 tsp tabasco
- 2 cloves of garlic
- 1 small red onion
- 2 tbsp pine nuts
- juice of 1 lemon
- salt and pepper to taste
- sugar to taste
Prep-work
Defrost the squid, this goes faster if you place the tubes in water.
Sprinkle the squid with salt and pepper, tabasco, garlic and, if possible, leave to marinate for a few hours.
Cut the onions into very fine rings and place them in a bowl of cold water. This removes the sharp onion taste.
After 30 minutes, drain the onions and set aside
Chop the herb leaves (mint, coriander and basil) and add them.
Cut the peppers lengthwise, remove the seeds and cut into very thin strips.
Chop the herb leaves (mint, coriander and basil).
Preparation
- Heat a grill pan (medium/high), add the squid and press with another pan to flatten and sear the squid.
- Let it stand for 1 minute.
- Turn the squid, place the second pan back on top and cook for another minute.
- Let the squid cool slightly and cut the tubes into thin rings.
Squeeze the juice from the lemon into a large bowl and add the onion rings (optional: a little sugar), stir briefly.
- Add the lettuce and mix well.
- Add the 2/3 of the squid and then the pine nuts and chili peppers.
- Add the herb leaves (mint, coriander and basil).
- Season with salt and pepper)
- mix and toss everything well.
Divide the lettuce over 4 (deep) plates and place the rest of the squid rings on the salad to finish it off.
You can eat the salad lukewarm/cold.
KPK
25 juni 2018