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Salad with squid, mushrooms, egg and cheese

0
2398
Kitchen European
Calorie content 132.6 kcal
Portions 2 port.
Cooking time 40 minutes
Proteins * 10.1 gr.
Fats * 12.7 g
Carbohydrates* 3.7 gr.
* per 100 gr. product
Salad with squid, mushrooms, egg and cheese
Content

For those who love mushrooms in salads, this recipe should be to their liking. Champignons are fried here until they have a delicious golden brown crust. Onions are prepared in the same way. Both of these components enhance each other's taste and go very well with squid. It is better to use mature cheese with a tart note. Parmesan, for example, is great. The result is a rich salad with a rich taste. It is quite hearty - perfect as a festive dinner.

Ingredients

Cooking process

step 1 out of 10
We wash the squid, clean it and boil it in salted water for a couple of minutes. Alternatively, you can do without cooking, but simply pour the prepared carcasses with boiling water for three to four minutes. This option is more convenient if the squids are small - there is no risk of digesting the tender pulp.
step 2 out of 10
Then we cool the carcasses and cut them into thin short strips.
step 3 out of 10
Wipe the mushrooms with a damp cloth and cut into longitudinal thin slices.
step 4 out of 10
Heat a small amount of odorless vegetable oil in a frying pan. We spread the mushrooms and, with occasional stirring, fry them at an average stove temperature. It is important that the mushrooms become soft and begin to redden noticeably. After frying, remove the pan from the stove, and remove the mushrooms and transfer to a plate to cool. To prevent excess oil from getting into the salad after frying, you can put the mushrooms on a paper towel - it will partially absorb the fat, and the finished dish is lighter.
step 5 out of 10
Peel the onions, rinse and dry. Cut the onion into thin translucent half rings. Heat the vegetable oil in a frying pan and fry the onion pieces in it until they soften and cover with a light golden crust. It is important not to overcook the onion so that it does not add a touch of bitterness to the finished salad. Transfer the onion from the pan to a plate (or on a paper towel, similar to mushrooms) and let it cool.
step 6 out of 10
Cook eggs hard-boiled, fill with cold water and cool completely. We clean them and divide them into white and yolk. We cut the protein into thin transverse plates - you should get pieces that look like squid straws. Set aside the yolks until the salad is mixed.
step 7 out of 10
Grate hard cheese with fine holes.
step 8 out of 10
Put the prepared ingredients in a bowl: cooled mushrooms, onions, squid strips, protein plates and grated cheese. Rub the remaining yolks on a fine grater directly into a bowl.
step 9 out of 10
Put mayonnaise on top of the stacked components and mix everything together. We taste the salad and add salt, if necessary, as well as black pepper.
step 10 out of 10
You can let the finished salad steep in the refrigerator for a couple of hours - this will make the dish richer. When serving, sprinkle the surface with grains of black sesame - this will add light "nutty" notes that enhance the taste of the mushrooms.

Bon Appetit!

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