|
| 1. |
Cut squid into rings and wash. |
| 2. |
Place water in a pan at medium heat and quickly boil the
squid. |
| 3. |
Once cooked, remove from fire; dip in ice water and strain. |
| 4. |
Peal amberalla (or cooking apple) and cut into slices. |
| 5. |
Blend mustard and vinegar to a paste and set aside in
a bowl. |
| 6. |
Mix amberalla with the rest of ingredients and season
to taste. |
| 7. |
Place the salad in the center of a platter and arrange
the boiled squid rings around, garnish with fresh coriander
and serve. |
| |
|
Sambols & Salads
