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Warm Mushroom and Baby Squid Salad

ingredients for 4 people 800g baby squid, cut into pieces. 600g mushrooms (I used white milk caps and saffron milk caps). 2 heads of little gem lettuce. 200g Basmati rice. 2 spring onions. chopped parsley. salt. extra virgin olive oil. freshly ground black pepper. preparation Cook the rice according to the package directions. Drain it well, then rinse under cold water to stop the cooking and drain again. Meanwhile, heat some oil in a deep frying pan and sauté one of the spring onions, chopped (save the other for later). When it starts to soften, toss in the parsley and the cooked rice. Stir everything around over the heat so the rice picks up all those lovely flavors from the oil and spring onion. Take it off the heat and set aside. In a wok or deep frying pan, fry the mushrooms (cleaned and cut into chunks) with that reserved spring onion. Season with salt and pepper, then take them out and set aside. In the same pan, add a splash more oil if needed, the...

Rice and Endive Salad


This is a salad we've all made countless times. It welcomes all sorts of ingredients and comes together quickly. What I'm sharing here is another way to present it.
It's perfect for packing in your lunch box the next day.





Ingredients

for 4 people
  • tuna in olive oil.
  • 4 small cups of rice.
  • 1/4 kg of green beans.
  • 2 salad tomatoes.
  • 2 red peppers.
  • salt.
  • olive oil.

Preparation

  1. Wash and cut the peppers lengthwise from top to bottom. With a knife, remove the seeds and white membranes inside (they can be bitter).
  2. Roast them in the oven on a baking tray with a few drops of oil and salt. When they look nicely roasted, take them out and set aside.
  3. Cut the green beans into small pieces and boil them al dente in lightly salted water. Drain and let them cool down.
  4. Cook the rice according to the package instructions, and once it's done, cool it down under running water. Set aside.
  5. Flake the tuna and dice the tomatoes, then mix them together with the rice and green beans.
  6. Season with salt (just a pinch) and olive oil.
  7. Fill the pepper halves with the mixture and place them on each plate. Serve alongside half an endive.

Notes

You can use different varieties of rice. Basmati works particularly well for salads.
If tomatoes aren't in season, their skins can be quite tough. It's best to peel them. You can actually use the peels to make little flowers, as you can see in the photo.


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