Squid salad with fresh and pickled cucumbers and spicy dressing
6 servings
45 minutes
This squid salad with cucumbers and spicy dressing is a gastronomic symphony of textures and flavors. Tender squids infused with subtle notes of lemon juice harmonize with fresh and pickled cucumbers, adding refreshing crunch. The mayonnaise dressing enriched with spicy sriracha sauce, garlic, and a blend of seven spices 'Togarashi' adds zest and depth of flavor. Corn salad and celery greens enhance the dish's freshness while pink pepper and grated parmesan add sophistication. This dish is suitable for both festive tables and cozy dinners, awakening interest in new flavor combinations and evoking gastronomic admiration. Enjoy your meal!
1
Boil the eggs hard, cool them down, peel and cut into strips.
- Chicken egg: 4 pieces
2
Thaw the squid. Boil water, add a little salt, drop the squid into boiling water, and cook on low heat for no more than 5 minutes. Cool the squid, clean if necessary, and cut into strips.
- Squid: 6 pieces
3
Cut fresh and pickled cucumbers into strips.
- Marinated cucumbers: 2 pieces
- Cucumbers: 1 piece
4
Finely chop the celery leaves.
- Celery leaves: 1 bunch
5
Add finely chopped garlic, sriracha sauce, and lemon juice to the mayonnaise. Mix well and let it sit in the refrigerator for 10 minutes.
- Mayonnaise: 5 tablespoon
- Garlic: 1 clove
- Sriracha: 1 teaspoon
- Lemon juice: 3 tablespoons
6
Combine all ingredients, including corn salad, dress with mayonnaise, then add 0.5 teaspoons of 'Togarashi' spice mix, and mix everything well again.
- Lamb's lettuce (mache): 150 g
- Shichimi togarashi (seven-spice blend): 1 teaspoon
7
Let it sit in the refrigerator for another 10 minutes, then arrange on serving plates or in a salad bowl, sprinkle with the remaining 'Togarashi' seasoning, grated Parmesan, and garnish with pink pepper and dill.
- Shichimi togarashi (seven-spice blend): 1 teaspoon
- Grated Parmesan cheese: 1 tablespoon
- Pink peppercorns: 1 tablespoon
- Dill: 1 stem
