Composition / ingredients
Cooking method
Squid carcasses (if frozen, pre-defrost) are cleaned from films, remove the chord and rinse thoroughly. Boil in salted water for 2-3 minutes, cool, taking out of the water. Cut into rings.
Peel the red onion and cut it into half rings. Cut the chili pepper in half, peel from the seeds and cut it in the same way.
For refueling, wash the cranberries (if frozen, pre-defrost), peel the ginger and grate finely. Wash the lemon, wipe and remove the zest with a fine grater. Put everything in a blender bowl (leave a few cranberries to decorate the salad), and add mayonnaise, bring to a homogeneous state.
Put the squid rings, onion and pepper in a salad bowl, add the dressing and mix. Refrigerate for about 2 hours. Before serving, put the salad on a flat plate and garnish with cranberries.
To prepare the dressing, it is permissible to use ground dried ginger (5 g) and dried lemon zest (5 g).
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Cranberries - 26 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Lemon zest - 47 kcal/100g
- Chili pepper - 40 kcal/100g
- Squid carcass - 96 kcal/100g
