Calamari and Olive Salad

Name: Calamari and Olive Salad
Total time: 15 min
Yield: 4
Cuisine: Signature Cuisine
Ingredients: Calamari: 800 g of; Egg(s): 5; Kalamata olives: 150 g of; Pickled cucumber: 2; Canned peas: 150 g of; Onion: 1/4 of an; Wakame dried: 20 g of; Mayonnaise: to taste; Lemon juice: to taste; Salt: to taste; Grounded black pepper: to taste; Parsley leaves: 1 tbsp. of

Features:

Cuisine:

Signature Cuisine

15 min
Serves 4
Medium

Ingredients

800 g of Calamari
Frozen calamari
5 Egg(s)
150 g of Kalamata olives
pitted olives
2 Pickled cucumber
150 g of Canned peas
1/2 can
1/4 of an Onion
Or green onions
20 g of Wakame dried
to taste Mayonnaise
Dressing:
to taste Lemon juice
to taste Salt
to taste Grounded black pepper
1 tbsp. of Parsley leaves

Directions

As a kid, we often had calamari and seaweed salad on the holiday table. Back then, we used canned calamari and canned seaweed, which was delicious! Now, I make my own version, which has a slightly different texture and taste but is still a favorite. This calamari salad is a perfect source of protein, iodine, choline, omega-3 fatty acids, vitamins and other micronutrients!

Classically, this salad is dressed with mayonnaise, which we make ourselves. Alternatively, you can dress it with olive oil with mustard, lemon juice, salt and pepper – it will turn out differently but just as delicious.

For a subtle sweet and sour flavor, you can marinate the onions in water, apple cider vinegar and sugar (150 ml water, 1 tsp sugar, 2 tbsp apple cider vinegar).

I use various types of dried seaweed, such as dulse, wakame, sea spaghetti, or mix. Just pick to your taste.

Bon Appétit!

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Steps

1 Done	Defrost the calamari completely in the fridge and cook them in boiling water until tender. The cooking time will vary depending on the size of the calamari, plus the cooking method can be adjusted to your preference. For the salad in the photo, we cooked mini calamari (5 cm long) as follows: bring salted water to a boil, add the calamari, boil for 1 minute, remove immediately and place in a bowl of cold water to cool quickly.
2 Done	Boil the eggs until they are hard-boiled. Soak the seaweed in plenty of cold water beforehand. The soaking time depends on the type of seaweed. Wakame is usually soaked for about 10 to 15 minutes.
3 Done	Cut the calamari into thin strips or rings about 5 mm wide. Finely chop the greens. Cut the eggs into medium-sized cubes. Cut the onions into small cubes. Squeeze the seaweed well and cut it into thin strips about 5 mm wide. Cut the pickles into small cubes.
4 Done	Mix all salad ingredients and dress with mayonnaise, salt, pepper and lemon juice to taste. Place the salad in the fridge for 30 minutes. Serve chilled. Bon Appétit!