Warm Squid with Green Salad
Salads • European
Description
Recipe by John Smith, chef at the restaurant Good Eats.
Ingredients
- Squid 15 oz
- Mixed salad greens 0 oz
- Sour Cream 5 oz
- Tahini 0 oz
- Olive Oil 5 fl oz
- Pomegranate Seeds 0 oz
- Cucumbers 5 oz
- Narshehab sauce 0 fl oz
- Sumac 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Sorrel 0 oz
Step-by-Step Guide
Step 1
Pat the squid body dry with paper towels and sauté in a hot skillet with olive oil on all sides for about 5 minutes until cooked through. Then, slice into 2 cm thick rings.
Step 2
Dress the mixed salad with olive oil, season with salt and pepper.
Step 3
Slice the cucumber into thin ribbons.
Step 4
Mix the sour cream and tahini paste in the specified proportions.
Step 5
Arrange the salad leaves on a plate, then add strips of cucumber and the sour cream sauce. Top with rings of squid. Sprinkle with pomegranate seeds and sumac spice. Drizzle with narsharab sauce.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!