Layered squid salad with mushrooms and walnuts
4 servings
60 minutes
Layered salad of squid with mushrooms and walnuts is an exquisite dish that combines the tenderness of seafood, the aroma of mushrooms, and the crunch of nuts. Its roots trace back to European cuisine, where multi-layered salads with rich flavors are valued. Boiled squid adds freshness while mushrooms enhance depth of flavor. Fried onions add a light sweetness, carrots provide juiciness, and walnuts give a delicate note. Grated cheese and mayonnaise bind the components together, creating a harmonious ensemble. This salad is perfect for festive gatherings: it looks impressive, satisfies hunger, and delights guests with its refined taste. Before serving, it should be allowed to rest so that the layers soak through and reveal their full gastronomic potential.
1
Clean and boil the squid for 3 minutes in salted water, then cut into strips.
- Squid: 3 pieces
- Onion: 3 pieces
2
Grate the carrot on a medium grater.
- Carrot: 2 pieces
3
Fry the onion in half rings in a separate pan and let it cool.
- Onion: 3 pieces
4
Slice the mushrooms, boil them, and cool them down.
- Button mushrooms: 250 g
5
Chop the walnuts and grate the cheese finely.
- Walnuts: 100 g
- Cheese: 150 g
6
Assemble the salad in the following order: squid, carrot, onion, mushrooms, nuts, cheese. Spread mayonnaise on each layer.
- Squid: 3 pieces
- Carrot: 2 pieces
- Onion: 3 pieces
- Button mushrooms: 250 g
- Walnuts: 100 g
- Cheese: 150 g
- Mayonnaise: to taste
7
Let it sit in the refrigerator for 2–3 hours.
