ingredients

350 g peeled squid
3 anchovy fillets
1 3 tbsp. to s. olive oil
1/2 1 tbsp. to s. of sherry vinegar PX
100 g of mesclun
4 sprigs of mint
5 sprigs of dill

Steps

Step 1

Mingle 1 tbsp. of oil, 1/2 tsp. vinegar, salt, pepper. Remove the squid beak, empty, rinse, immerse in a pot of boiling water, cook 4-5 min in small broths. Drain. On a board, slice very thin, mix them with the marinade. Close, marinate at least 3 hours in the fridge.

2ND STEP

Mingle on 4 plates the mesclun, the mint and the dill leaves. Drain and spread the squid slices (keep marinade). Then beat in a bowl the very fine chopped anchovies, the marinade, 3 tbsp. of oil, 1 tsp. vinegar, pepper generously with the black pepper of the mill, salt. Spread with a spoon on the salad.

tips

For this recipe, we used Bonduelle's mesclun Tendres Pousses in a 100g container (approx € 2.70).

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