In summer, an abundance of young vegetables prevails on the shelves. So why not make a delicious vegetable vinaigrette salad? But not quite ordinary, as we are used to seeing him, but with squid.
It is necessary
- For six servings:
- - 2 squid carcasses;
- - 4 potatoes;
- - 3 beets;
- - 2 carrots;
- - 3 lightly salted cucumbers;
- - 70 g leeks;
- - 5 tbsp. tablespoons of vegetable oil;
- - salt, vinegar and pepper to taste.
Instructions
Step 1
Rinse the carrots and potatoes, put them in a saucepan, cover with cold water and cook until tender (about 20 minutes), then cool the cooked vegetables.
Step 2
Rinse the beets, also boil until tender (about 40-50 minutes), cool the finished beets and peel. Peel the carrots and potatoes too.
Step 3
Rinse the squid, cover with boiling water, put on fire, cook for 2-3 minutes, cool. Cut the potatoes into cubes, carrots in the same way. Lightly salted cucumbers (you can take pickled ones) cut into cubes. Peel the squid carcasses, cut into thin strips.
Step 4
Rinse the leeks, chop them very finely, and mix with all the other prepared vinaigrette products. Season with vegetable oil, you can pour in a little 9% vinegar, mix thoroughly.
Step 5
You can immediately serve the vinaigrette with squid and leeks, but if you let it stand in the refrigerator for half an hour, it will become even tastier, since all the ingredients will "make friends" with each other.
