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Royal salad with squid and shrimp

Royal Salad with Squid and Shrimp

An elegant presentation and a rich, layered flavor. It's right at home on a holiday table or at a romantic candlelit dinner. The salad has a lovely, airy texture, thanks to grating the ingredients on the fine side of a box grater.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Eggs

Olives

Mayonnaise

Crab meat

170

Dill

Hard cheese

100

Squid (cleaned)

King Prawns

100

Red caviar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 16 g

Fats 41 % 12 g

Carbohydrates 3 % 1 g

177 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Peel your hard-boiled eggs (boil them ahead of time) and grate them on the fine side of a grater. I like to build this salad right on the serving platter. Spread the eggs as the first layer and dab on a little mayonnaise.
Step 2:

Slice the pitted olives into thin rings. Lay them in a single layer over the eggs.
Step 3:

Grate the crab sticks (or crab meat) on the fine side and add them as the next layer. Dab on a little mayonnaise.
Step 4:

Rinse the dill and shake off the water. Chop it finely and add it as the next layer. By the way, if you save the dill layer for the very top, it makes a charming little Christmas tree—at least to my eye.
Step 5:

Grate the sharp cheese on the fine side and spread it over the dill. Dab on more mayonnaise.
Step 6:

Cook the cleaned squid ahead of time: drop the bodies into boiling water for a couple of minutes, then cool them. Dice them into small cubes.
Step 7:

The squid is the next layer. Top with mayonnaise.
Step 8:

Boil the shrimp ahead of time in boiling water for a couple of minutes, then peel off the shells. Check the backs for the dark vein (the digestive tract)—if it's there, be sure to remove it by cutting a shallow slit down the length of the shrimp's back.
Step 9:

Arrange the shrimp on top of the mayonnaise (they'll hold in place nicely). I left mine whole—I'm firmly convinced these wonderful little crustaceans should only be cut up as a last resort (which is to say, almost never). Garnish the salad with red caviar and fresh herbs. Wipe the rim of the platter clean with a napkin before serving if it picked up any smudges while you were assembling.

You can shape the salad however you like. A round cooking ring works well for this; it looks especially striking molded into a cube. For a romantic dinner, try forming it into a heart. I'm just about certain this truly royal salad will be a delightful surprise for your guests at the holiday table. Enjoy!