Salad of new potatoes and fried squid with cherry tomatoes
4 servings
45 minutes
This exquisite salad of young potatoes and fried squid with cherry tomatoes is a true reflection of Italian gastronomy. It harmoniously combines the tenderness of seafood with the velvety texture of potatoes, complemented by the freshness of arugula and the sweet tanginess of cherry tomatoes. Dressed with aromatic wine vinegar and truffle oil, it acquires a subtle, noble taste. In Italy, such salads are often served as a light dish in the summer season, where simple ingredients reveal their depth when properly prepared. Juicy squids fried to a light crust highlight the textural play, while crispy salad leaves add freshness. This dish is perfect for both festive tables and quiet dinners with a glass of white wine.
1
Wash the potatoes well and boil them unpeeled in a pot with sea salt and bay leaves. Drain the water and cool.
- New potatoes: 200 g
- Sea salt: to taste
- Bay leaf: 1 piece
2
Thaw the squid bodies and clean them from membranes. Cut into slices and make diagonal cuts on both sides. You can also just cut them into rings.
- Squid: 250 g
3
Cut the cherry in half. Rinse the salad and dry it on paper towels.
- Cherry tomatoes: 200 g
- Rocket (arugula): 200 g
4
Prepare the dressing. Finely chop the red onion, mix with wine vinegar and olive oil, and add a little salt.
- Red onion: 50 g
- White wine vinegar: 0.5 teaspoon
- Olive oil: 4 tablespoons
- Sea salt: to taste
5
In a heated pan, warm a small amount of olive oil and fry the squid and potatoes alternately until golden brown.
- Olive oil: 4 tablespoons
- Squid: 250 g
- New potatoes: 200 g
6
Place potatoes, lettuce leaves, cherry tomatoes, and fried squid on a plate, drizzle with dressing, and top with a few drops of truffle oil.
- New potatoes: 200 g
- Rocket (arugula): 200 g
- Cherry tomatoes: 200 g
- Squid: 250 g
- Truffle oil: 3 ml
