Ingredients for 4
  • 1 green banana or plantain
  • 500 g asparagus
  • 100 g radicchio
  • 200 g cleaned baby squid
  • 1 clove of garlic
  • chili pepper, to taste
  • 1 anchovy fillet
  • balsamic vinegar, to taste
  • extra virgin olive oil, as needed
  • pepper, to taste

A simple but unusual and exotic salad to serve as a one-dish meal on hot summer days, for a light but bold meal. 

Difficulty: easy
Cost: moderate
Preparation time: 20 minutes
Serve: 4

Method

Take a green banana or a plantain, cut it with a vegetable peeler and make strips of 2mm each. Fry them at 250° C in extra virgin olive oil. 

Boil the asparagus in salted water. 

Sear the radicchio briefly on a grill. 

Sauté the baby squid in a frying pan with the garlic and chili pepper, add the anchovy fillet to give a boost to the dish. Once cooked, compose the dish: put the asparagus on a plate, place the squid on top and the seared radicchio and dress with a few drops of balsamic vinegar and extra virgin olive oil. Enjoy!

COOKED ASPARAGUS, RADICCHIO AND BABY SQUID SALAD WITH BALSAMIC VINEGAR DRESSING AND CRISPY PLANTAIN

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