Cuttlefish Salad

Name: Cuttlefish Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Octopi (already cleaned) 2.2 lbs; Celery 2 ¼ cups; Radishes 0.5 lb; Carrots 2 cups; Lemon juice 2 ½ tbsp; Extra virgin olive oil 2 tbsp; Fine salt to taste; White pepper to taste

285

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 285
Carbohydrates g 8.2
of which sugars g 8.1
Protein g 37.2
Fats g 11.5
of which saturated fat g 2.19
Fiber g 3.1
Cholesterol mg 160
Sodium mg 682

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone
Cost: Average

PRESENTATION

It's time for seafood salads, fresh and tasty but also light and wholesome, like cuttlefish salad! These tender mollusks with their delicate flavor and soft flesh go well with everything! After experimenting with the most appetizing and refined recipes with baby cuttlefish, we thought of enjoying them in the simplest way: boiled just long enough to soften them and accompanied by crunchy vegetables. All drizzled with a tantalizing citronette that will give a pleasant citrus note!

Come discover many more appetizing seafood recipes:

Cuttlefish in black
Baby cuttlefish with artichokes
Squid salad
Cuttlefish stew without tomato
Cuttlefish in zimino

This salad is perfect for the holiday menu, discover here other 30-minute recipes for Christmas.

INGREDIENTS: Octopi 2.2 lbs (1 kg) - (already cleaned); Celery 2 ¼ cups (220 g); Radishes 0.5 lb (200 g); Carrots 2 cups (200 g); Lemon juice 2 ½ tbsp (40 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; White pepper to taste

Preparation

How to prepare Cuttlefish Salad

To prepare the cuttlefish salad, bring water to a boil in a large pot. Then lower the heat and add the already cleaned cuttlefish 1. Cook over medium-high heat for 15 minutes: cooking time depends on the size of the cuttlefish. Drain the cuttlefish 2 and let them cool in a bowl 3, cover with plastic wrap or a plate.

Meanwhile, wash the vegetables. Peel the carrots and cut them into strips about 1/4 inch thick and 2 inches long 4. Finely chop the celery with its leaves to roughly the same size and set aside 5. Thinly slice the radishes 6.

Also cut the cuttlefish into strips about 1/2 inch wide 7. Place everything in a bowl 8 9.

Squeeze the lemon juice 10, combine it with the oil 11 and mix to create a fluid and well-blended citronette 12.

Pour the dressing over the cuttlefish salad, season with salt and pepper to taste 14, mix, and serve immediately!

Storage

The cuttlefish salad keeps for one day in the refrigerator, freezing is not recommended.

Advice

We used already cleaned cuttlefish, but if you have whole cuttlefish, you can follow our guide "How to clean cuttlefish" for cleaning the mollusks.

If you want to add an extra aromatic touch, enrich the cuttlefish salad with some fresh parsley or thyme.

For the translation of some texts, artificial intelligence tools may have been used.

Cuttlefish Salad

PRESENTATION

How to prepare Cuttlefish Salad

Storage

Advice

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