Squid salads turn out to be very tasty, delicate and hearty dishes.
Salad with squid, mushrooms and hard cheese
- 500 g squid;
- 300 g of champignons;
- 100 g onions;
- 70 g of walnuts;
- 100 g of hard cheese;
- 1 clove of garlic;
- mayonnaise;
- greens;
- salt;
- Squids must be peeled and washed. Boil water and salt. Dip the squid in water and cook for 3 minutes, then remove the squid from the water and let cool.
- Chop the onion into small cubes, cut the mushrooms into slices. Heat vegetable oil in a frying pan, add onions and mushrooms, fry everything until tender.
- Grind the nuts separately with a mortar or blender.
- Cut the squids into thin strips, rub the cheese on a fine grater.
- Rub the garlic through a press and combine with mayonnaise.
- We put squid, fried mushrooms with onions, cheese, half of the nuts in a salad bowl, season with mayonnaise with garlic and mix thoroughly. Sprinkle on top with the remaining nuts and herbs.
Salad with squid, mushrooms and eggs
- 200 g squid;
- 200 g of champignons;
- 3 eggs;
- 100 g onions;
- 50 ml of vegetable oil;
- 50 g of mayonnaise;
- salt;
- ground black pepper;
- We clean the squid thoroughly and cook in salted water for 4 minutes. Then we take it out and cool it. Squids must be cut into small strips.
- Cut the champignons into slices, place them in a pan with hot oil and fry until tender. Next, put the mushrooms on a plate.
- Cut the onion into rings and fry until golden brown.
- The eggs must be hard boiled, the whites and yolks must be separated. Cut the proteins into thin strips. Rub the yolks through a strainer.
- We combine squid, mushrooms, onions, whites and yolks, season with mayonnaise, salt and pepper to taste and mix well.
Salad with squid, mushrooms and Korean carrots
- 600 g squid;
- 150 g onions;
- 400 g of carrots;
- 300 g of pickled mushrooms;
- 30 ml of soy sauce;
- 1 tsp vinegar;
- 1 clove of garlic;
- 1 tsp sugar;
- 1 tsp salt;
- 1 tsp Korean seasoning for carrots;
- 50 ml of vegetable oil;
- Peel the squids, put in boiling water and cook for 4 minutes. Then the water must be drained. Cool the squid and cut into thin strips, then season with soy sauce and leave for 30 minutes.
- Grate the carrots on a special Korean-style carrot grater, then add the seasoning for the carrots, salt, sugar and vinegar, mix well.
- Chop the onion in half rings and fry in oil until golden brown. Remove the onions from the pan and add the remaining oil in the pan to the carrots.
- Rub the garlic through a press and add to the carrots. Let the carrots brew for half an hour.
- Divide the champignons into quarters.
- Combine squid, carrots, mushrooms in a salad bowl. Mix thoroughly and let the salad saturate for 2 hours in the refrigerator.
