This salad turns out to be tasty, light, interesting, juicy, dietary. The main advantage of the salad is, of course, its taste. Chicory can be replaced with lettuce, pine nuts - walnuts. It is better not to remove all other ingredients from the salad.
It is necessary
- For the salad:
- - 200 g squid;
- - 1 head of chicory;
- - 1 pear;
- - 1 pink grapefruit;
- - a handful of pine nuts;
- - blue cheese.
- For refueling:
- - 2 tbsp. tablespoons of olive oil;
- - 1 tbsp. a spoonful of soy sauce;
- - 1 teaspoon of balsamic vinegar;
- - 1/2 teaspoon of Dijon mustard;
- - ground white pepper.
Instructions
Step 1
Put the squid in boiling water, bring the water to a boil, then cook the squid for no more than 1-2 minutes. The longer they cook, the harder they become. Cool, cut into strips or rings.
Step 2
Peel the pink grapefruit; peel off the films too. Cut the wedges into 3-4 pieces. Cut the washed pear into rings, cut the large rings in half. Cut a small head of chicory into strips, leaving a few leaves intact to decorate the finished salad.
Step 3
Prepare a salad dressing. Mix olive oil with soy sauce, wine or balsamic vinegar, and mustard. Season with white pepper to taste, mix thoroughly.
Step 4
In a deep bowl, combine all prepared salad ingredients. Line a serving dish or flat plate with whole chicory leaves and top with the prepared grapefruit and chicory squid salad. Drizzle with the dressing, chop the blue cheese on top. Sprinkle with pine nuts. If you take walnuts, then coarsely chop them with a sharp knife. Serve the salad immediately, it does not need to be insisted in the refrigerator.
