Italian squid salad

Name: Italian squid salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 7-10 Tbsp For 4 persons; 6 Cuttlefish tubes (gutted; approx. 100 g each); 6 discs Parma ham; 300 g Baby Leaf salad mix; 2 stem(s) Mint; 4 Stem(s) Coriander; 1 Basil stalk; 2 Shallots; 1 Garlic clove; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Balsamic vinegar; 1/2 TEASPOON Honey; 1 TEASPOON Fig Mustard; 4 TABLESPOONS Olive oil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

7-10 Tbsp For 4 persons
6 Cuttlefish tubes (gutted; approx. 100 g each)
6 discs Parma ham
300 g Baby Leaf salad mix
2 stem(s) Mint
4 Stem(s) Coriander
1 Basil stalk
2 Shallots
1 Garlic clove
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Balsamic vinegar
1/2 TEASPOON Honey
1 TEASPOON Fig Mustard
4 TABLESPOONS Olive oil

Directions

1
Wash and clean the squid tubes and cut the tubes into rings. Cut the ham into strips. Wash the salad and drain well. Wash the herbs, shake dry and pluck the leaves. Peel and finely dice the shallots. Peel garlic and chop finely
2
Heat the oil in a frying pan. Fry the squid for 4-5 minutes while turning. Add ham strips and fry for another 2 minutes. Season with salt and pepper
3
Mix vinegar, honey and mustard, season with salt and pepper. Fold in olive oil. Mix salad, vinaigrette, herbs, shallots and garlic. Arrange salad in bowls. Add the squid and ham mix and serve immediately