Squid Salad

A delicious mushroom dish for any occasion!

Clean, rinse and spin dry the arugula and lettuce. Rinse the celery and cut into small pieces. Rinse and dry the chervil, pluck coarsely and mix with the lettuces.

Peel and chop the shallot. Rinse, dry and finely chop the parsley. Mix the olive oil, herb vinegar and mustard to make a salad dressing, season with salt and pepper and stir in the shallot cubes and parsley.

Clean the squid, rub dry with paper towels, season with salt and pepper and turn to the other side in flour. In a frying pan, toast the squid with 1 tbsp olive oil and pressed garlic until golden brown.

Clean the oyster mushrooms, roast them in a frying pan with 1 tbsp olive oil and season with salt and pepper.

Dress the lettuce with the salad dressing and garnish with the mushrooms and cuttlefish. It goes well with baguette.

Tip: The cuttlefish prepared in this way have a certain -bite-.

If you don’t like that, you can soften them, which takes up to an hour and a half. On it the squid (it can be just as calamari or possibly pulpo) are fried and dressed exactly as described above.

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