Squid and Egg Salad
Salads • Russian
Description
For aesthetic purposes, it is advisable that the slicing of the onion and squid is uniform.
Ingredients
- Squid 30 oz
- Chocolate eggs 5 pieces
- Scallions 1 bunch
- Meyer Lemon Juice 1 tablespoon
- Bay leaf 2 pieces
- Green peppercorns 3 pieces
- Mayonnaise to taste
- Salt to taste
Step-by-Step Guide
Step 1
Thaw the squid. To do this, leave them on the bottom shelf of the refrigerator for 3–4 hours, then thaw at room temperature.
Step 2
Pour boiling water over the squid, then cool. Rinse the bodies, removing membranes and entrails. Pour in 1.6 liters of water. Add lemon juice (this will make them tender). Add bay leaf, peppercorns, and salt. Bring to a boil. Cook for no more than 2 minutes. Drain in a colander and cool. Cut into pieces.
Step 3
Boil the eggs hard (about 7–10 minutes on low heat). Pour cold water over them, peel, and chop finely. Rinse the green onion, dry, and chop finely.
Step 4
In a bowl, combine the salad ingredients, season with salt, and then dress with mayonnaise. Mix thoroughly and serve.
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