Squid Caesar Salad
Whisk ingredients in a small bowl.
Heat peppercorns in hot pan until fragrant, then crush with mortar & pestle Combine the pepper with salt and flour in medium bowl
Cut the squid down the centre to open out ; score in diamond pattern then cut into thick strips, toss the squid in the flour mixture, shake off excess.
Make the caesar dressing
Heat the oil in a large pan, then deep fry, in batches until lightly coloured. Drain on paper and sprinkle with extra salt.
Place cos leaves on plates, then place the squid ontop and drizzle with dressing.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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