Squid salad with radish
3 servings
130 minutes
Squid salad with radish is an elegant combination of marine freshness and spicy sharpness. In European cuisine, this salad is valued for its harmony of flavors and textures. Tender and slightly firm squid perfectly pairs with crunchy pickled radish, adding a subtle spicy note to the dish. Fried onion with squid complements the composition with soft sweetness, while wine vinegar and vegetable oil provide a refined acidity. Herbs refresh the taste, and salt enhances its richness. This salad is perfect for both a light dinner and a festive table. It impresses with the balance of simplicity and sophistication, revealing the charm of Mediterranean gastronomy.
1
Rinse the squid, boil until half-cooked, and clean off the membranes. Chop the cooled squid.
- Squid: 250 g
2
Peel the radish, grate it on a coarse grater, and marinate for 2 hours. For the marinade, whisk vegetable oil with wine vinegar.
- Radish (daikon/black): 250 g
- Vegetable oil: 2 tablespoons
- White wine vinegar: 2 tablespoons
3
Finely chop the onion and fry it together with the squid.
- Onion: 1 head
- Squid: 250 g
4
Combine pickled radish with squid. Add finely chopped greens and salt.
- Radish (daikon/black): 250 g
- Squid: 250 g
- Fresh herbs: to taste
- Salt: to taste
