This tasty, light salad has a typical Mediterranean flavor. Squid cooked in wine goes well with green beans and young potatoes. The salad turns out to be light, but at the same time quite satisfying.
It is necessary
- - 800 g squid;
- - 500 g of young potatoes;
- - 300 ml of dry red wine;
- - 300 g green beans;
- - 5 cloves of garlic;
- - 4 tbsp. tablespoons of olive oil;
- - 1 tbsp. a spoonful of red wine vinegar;
- - black pepper, salt.
Instructions
Step 1
Wash the squid carcasses, peel off the films, cut into 1 centimeter rings and fold into a baking dish. Peel the garlic, chop finely and sprinkle with half of the garlic in the squid. Pour red dry wine there, tighten the form with foil, put in the oven, heated to 180 degrees, for 20 minutes. In the end, the squid should be easily pierced with the tip of the knife.
Step 2
Take new potatoes, boil them in their skins in slightly salted water, drain the water and let cool slightly so that you can cut them without scalding them. Peel the potatoes, cut into thick slices and place in a large salad bowl.
Step 3
In another saucepan, boil green beans in lightly salted water - 8-10 minutes will be enough, the beans should remain firm to the bite. Drain the water, add to the salad bowl to the potatoes.
Step 4
Let the squids drain too - transfer them from the mold to a colander, then send them to the salad bowl with potatoes and green beans.
Step 5
Salad dressing: Toss separately olive oil, wine vinegar, leftover garlic, salt and black pepper in a bowl. Add the resulting sauce to the salad, stir gently so as not to damage the potato mugs.
Step 6
Serve the prepared salad with wine squid and green beans immediately warm. In addition, you can sprinkle with chopped fresh herbs - parsley, dill or green onions, which are combined with new potatoes better than all other greens.
