Salt and pepper squid salad with crispy chorizo, just boiled eggs with mixed leaf and tomato onion salad, served with a side of lemon tarragon mayo.
Put the eggs in a pan of cold water and bring to the boil rapidly, time for 4 minutes and take off the heat, drain and stand in cold water, if you want the yolk a little more set but still soft, when you take the pan off the heat leave the eggs standing in the hot water for 2 minutes before draining.
1 Fresh squid (cleaned) & scored
Potato flour
Sea Salt
Fresh ground pepper
Mixed salad leaves
Tomatoes
Spring onions
Eggs just boiled
Lemon
oil for fryer
Mix the salt and pepper into the potato flour, toss the squid in the seasoned flour and lightly fry. Toss the salad leaves in a squeeze of lemon juice and season, dress the salad with chopped tomatoes and spring onions, eggs and squid, finish off with crispy pieces of chorizo (lightly chopped and fried).
LEMON TARRAGON MAYO
2 egg yolks
1/4 tsp white wine vinegar
1 tsp lemon juice
250ml ground nut oil
chopped tarragon
In a bowl put the egg yolks vinegar and half the lemon juice and whisk until light and creamy, add the oil a drop at a time whisking all the time, once the mixture begins to thicken you can then add the rest of the oil as a thin stream, season well and add the rest of the lemon juice and tarragon to taste.
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