Sautéed Squid Salad With Salsa Verde

Name: Sautéed Squid Salad With Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Anaheim pepper , roasted, peeled and chopped; 5 anchovies, rinsed; 118 milliliters salted capers, rinsed and roughly chopped; 237 milliliters fresh cranberry beans, cooked; 2 Tbsps fresh tarragon leaves, chopped; 3 cloves garlic; 0 juice lemon; 1 lemon zest; 237 milliliters fresh lima beans, cooked; 1 bunch mint; 2 Tbsps olive oil; 2 Tbsps fresh oregano leaves, chopped; 2 bunches parsley; 0 red onion sliced; 2 heads little gem or Romaine lettuce; 3 Tbsps salsa verde; 4 servings Salt and pepper; 6 fresh squid, cut into 1” rings, tentacles also

You can never have too many main course recipes, so give Sautéed Squid Salad With Salsa Verde a try. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 9g of fat, and a total of 277 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of lima beans, salsa verde, oregano leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a rather pricey recipe for fans of Mexican food.

Instructions

For the squid: Pat squid dry, season with salt and pepper and saut over very high, with two tablespoons of oliveoil for about 1 minute, or until squid appears cooked.

Ingredients you will need

Salt And Pepper

Squid

Add cooked squid and onion to a mixing bowl with beans and lettuce. Crush garlic, capers and anchovy into a paste using a mortar and pestle or small food processor.

Ingredients you will need

Anchovies

Lettuce

Capers

Garlic

Beans

Onion

Squid

Equipment you will use

Mortar And Pestle

Food Processor

Mixing Bowl

Add a squirt of lemon juice and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Add chopped herbs, choppedroasted Anaheim pepper, lemon zest and olive oil, then blend and adjust consistency with more olive oil. Dress salad with salsa verde and serve.

Ingredients you will need

Anaheim Pepper

Salsa Verde

Lemon Zest

Olive Oil

Herbs

Equipment

Mortar And Pestle

Food Processor

Mixing Bowl

Ingredients

Servings:

Anaheim pepper , roasted, peeled and chopped 5

anchovies, rinsed 118milliliters

salted capers, rinsed and roughly chopped 237milliliters

fresh cranberry beans, cooked 2Tbsps

fresh tarragon leaves, chopped 3cloves

garlic 0

juice lemon 1

lemon zest 237milliliters

fresh lima beans, cooked 1bunch

mint 2Tbsps

olive oil 2Tbsps

fresh oregano leaves, chopped 2bunches

parsley 0

red onion sliced 2heads

little gem or Romaine lettuce 3Tbsps

salsa verde 4servings

Salt and pepper 6

fresh squid, cut into 1” rings, tentacles also

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.