This salad is really light and full of dill and mint aromas. Enjoy as a main meal, adding mussels or shrimps if you wish, for a more hearty result.
Serves: 4-6 Prep. time: 20′ + 1h waiting Cooks in: 20′ Ready in: 40′
2 large iceberg, chopped
1 bunch dill, finely chopped
3-4 sprigs fresh mint, leaves picked
600 g medium sized squids, cleaned
1/4 cup extra olive oil
2 lemons, juiced
2 carrots, cooked
1 tbsp red wine vinegar
1 tbsp dried oregano
Boil squid in salted boiling water until tender. Cut in thick rings. Transfer in a bowl with oil, vinegar, lemon juice and oregano and allow to marinate for at least an hour.
In a serving salad bowl toss iceberg with dill and mint, marinated squid along qith the marinating liquid. Scatter chopped carrots and serve
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Σαλάτα με iceberg, φρέσκα μυρωδικά και μαριναρισμένο καλαμάρι