Squid Salad with Mustard and Herb Dressing

Name: Squid Salad with Mustard and Herb Dressing (Salade de calamares à la sauce moutarde et aux herbes)
Cuisine: Swiss
Ingredients: 6 squid, about 12 cm (4½ in) body length; juice of ½ lemon; 2 heads of chicory, cut into leaves, washed and dried; 1 small head of lettuce, prepared, washed and dried; 1 medium tomato, peeled, seeded and cut into strips; 50 g (2 oz) quark; 20 ml (4 tsp) tarragon vinegar; 10 ml (2 tsp) soya sauce; 5 ml (1 tsp) herb mustard; 10 ml (2 tsp) cut fresh herbs (such as chervil, chives, parsley, basil); 10 ml (2 tsp) cut fresh herbs (such as chervil, chives, parsley, basil); 10 ml (2 tsp) cut fresh herbs (such as chervil, chives, parsley, basil); 10 ml (2 tsp) cut fresh herbs (such as chervil, chives, parsley, basil); 10 ml (2 tsp) cut fresh herbs (such as chervil, chives, parsley, basil); 30 ml (2 tbsp) vegetable stock; salt and freshly ground pepper; salt and freshly ground pepper

Salade de calamares à la sauce moutarde et aux herbes

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

6 squid, about 12 cm (4½ in) body length
juice of

Europe
Switzerland
France
Fish course
Salad
Pescatarian

Method

Take the squid by the tentacles, pull off the heads, and remove the insides and spines.
Cut off the tentacles below the eyes and put to one side.
Loosen the gristle from inside the squid and pull out.
Remove the ink sacs and any fluid. (Save the ink for making black noodles or squid sauce.)
Wash the body and tentacles well and place