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Saturday, July 28, 2012
Beans and Squid Salad recipe
This mixture of vegetables are cold and warm calamari salad dressed with exquisite romesco sauce brings a rich flavor to enforce the fish.Enjoy our Beans and Squid Salad
Ingredients
4 servings
3 squid 200g c / u
300g of beans
1 endive
1 dash of oil
Salt to taste
2 cloves of garlic
2 sprigs of parsley
1 sprig of parsley, curly
For the Sauce
1 red pepper
1 ripe tomato
2 cloves of garlic
20 almonds toasted
2 fresh mint leaves
¾ cup oil
1 tbsp salt and pepper
1 tbsp sherry vinegar
For the oil Cebollin
6cdas oil
3cdas chopped onion
Salt to taste
Procedure
1. The day before, clean the squid, wash them in a bowl once, never under the tap because they lose flavor.
2. Holds a squid with one hand and the other Take away the ink, the legs and wings, do the same with the remaining squid.
3. When clean squid, wrap in plastic wrap and store in the freezer.
4. Boil the broad beans with water and salt in a saucepan until soft, drain in a colander.
5. Take away the heart of escarole and wash, get even more green leaves and discard them. Drain and place in a bowl.
6. Finely chop the onion until about three tablespoons.
7. Mix 6 tablespoons of oil with the onion and a pinch of salt.
8. You should get a thick sauce, try it and if necessary agrégale salt.
9. For the sauce: Preheat oven to high heat, place the peppers and garlic wrapped in foil for 30 minutes and the tomatoes for 20.
10. Remove the pulp 2 cloves garlic, tomato and bell pepper with a spoon. Remove the seeds tomatoes and peppers.
11. Blend the almonds and mint with the tomato pulp, garlic, pepper, oil and some black pepper. The texture should not be too thin, you should note almonds.
12. Pass the sauce to a bowl and add oil if necessary to have a light sauce. Add the sherry vinegar salt and reviews.
13. Take the squid from the freezer and let thaw for 15 minutes. Take away the plastic wrap and cut into thin strips.
14. Put heat a little oil in a skillet and lightly fried squid with garlic and parsley, minced. Add salt to taste.
15. Cut the endive into small pieces and sazónalos comfortable. Put them based on plates to serve.
16. Top of escarole, add the beans seasoned to taste with some chive oil.
17. Finally, add the calamari dishes on the beans and escarole.
18. Spread some touches of romesco sauce and a little oil and chives over the salad alongside. Decorate with a sprig of fresh parsley.
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