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SQUID SALAD AND MACKEREL

This weekend we had dinner at home and, not I really wanted to complicate, a starter salad that I have come to show you today.

Everyone has liked the contrast between the squid with garlic add to the salad. So now that the good weather and spring salad to dinner, to encourage you with this and see how you love.

SQUID SALAD AND MACKEREL

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350 g of frozen squid

A bag of mesclun lettuce

branch 4 tomatoes

2 cans of mackerel in olive oil 2 eggs

chopped parsley 3 cloves garlic

Sal

olive oil

For the vinaigrette:

olive oil virgin

Sal

Vinegar of Modena

The egg yolk previous two

1 / 2 onion

in a pan with a drizzle of olive oil gilded peeled garlic and chopped very finite. When the garlic begins to color add the squid gold, washed, trimmed and cut into thin slices. Sauté for about few minutes to verify that the squid is cooked, salted, sprinkled with chopped parsley and reserve.

Boil two eggs, peel, separate the yolks from the whites and set aside.

In dishes where we will serve the salad place, four slices of tomato and a handful of mesclun lettuce. Then we have mackerel and a few bits of egg white that we have done. Above, we have reserved the squid.

To dress the salad we will prepare a vinaigrette, for it in a bowl, mix yolks cooked eggs, half onion very fine, salt, olive oil and balsamic vinegar. Beat with a fork and we have ready for our salad dressing. The quantities of salt, oil and vinegar dressing is to your liking.

Serve the salad without dressing and vinaigrette in a separate bowl.