| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 700 |
g |
Fresh squid |
| 1 |
|
Lime; juice of |
| 3 |
tb |
White wine vinegar |
| 1 |
|
Onion; peeled and diced |
| 1/4 |
tb |
Dijon mustard |
| 1 |
|
Clove garlic; peeled and crushed |
|
|
Salt and pepper |
| 6 |
tb |
Olive oil |
|
|
Lambs lettuce or dandelion leaves |
| 3 |
|
Plum tomatoes; chopped |
| 6 |
|
Basil leaves; chopped |
| 1 |
tb |
Balsamic vinegar |
|
|
Parsley; chopped |
INSTRUCTIONS
Prepare and clean the squid and separate the tentacles from the body. Slice
the squid into 1/4 inch rings.
Bring a pan of boiling salted water , and place in the squid for 1 minute
only (rings and tentacles). Remove with a spoon or spider and drain on the
paper. Mix the lime juice with the vinegar, onion, mustard, garlic, diced
tomatoes, chopped basil leaves and balsamic vinegar.
Mix in at the last minute some dandelion leaves or lambs lettuce and serve
immediately.
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