In summer, an abundance of young vegetables predominates on the shelves. So why not cook a delicious vegetable salad vinaigrette? But not quite ordinary, as we used to see him, but with squid.
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You will need
- For six servings:
- - 2 carcasses of squid;
- - 4 potatoes;
- - 3 beets;
- - 2 carrots;
- - 3 lightly salted cucumbers;
- - 70 g leeks;
- - 5 tbsp. tablespoons of vegetable oil;
- - salt, vinegar and pepper to taste.
Instruction manual
1
Rinse the carrots and potatoes, put them in a pan, pour cold water and cook until tender (about 20 minutes), then cool the vegetables.
2
Rinse the beets, also boil until cooked (about 40-50 minutes), cool the finished beets and peel. Peel the carrots and potatoes too.
3
Rinse squids, pour boiling water, put on fire, cook for 2-3 minutes, cool. Cut potatoes into cubes, carrots similarly. Salted cucumbers (you can take pickled) cut into cubes. Peel the squid carcasses, cut into thin strips.
4
Rinse the leek, chop it very finely, mix with all the other prepared products for the vinaigrette. Season with vegetable oil, you can pour a little 9% vinegar, mix thoroughly.
5
You can immediately serve the vinaigrette with calamari and leek, but if you let it stand in the refrigerator for half an hour, it will become even tastier, since all the ingredients will "make friends" with each other.