Squid Salad, with Oranges and Artichoke


INGREDIENTS
  • - 400 grams of squid
  • - 1 bay leaf
  • - 1 piece of lemon peel
  • - 1/2 lemon juice
  • - 1/2 cup white wine
  • - 2 oranges
  • - 2 tender artichokes
  • - 1 handful of pitted black olives
  • - 2 heads of Belgian endive
  • - 1/2 head of radicchio from Treviso
  • - 2 tablespoons chopped parsley
  • - oil and salt
INSTRUCTIONS
  1. Place in a pot cuttlefish with lemon peel, bay leaf, 1 cup of water and ½ white wine and cook covered.
  2. When the squid are tender, turn off the heat and let them cool in their liquid, then cut into strips.
  3. Clean and slice the artichokes and season with salt, lemon and parsley.
  4. Peel the oranges and collect the juice in a bowl.

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