Marinated Cuttlefish Salad

Name: Marinated Cuttlefish Salad
Ingredients: 1/4 cup olive oil; 4 limes, juiced; 2 oranges, juiced; 2 tablespoons finely chopped fresh mint; Kosher salt and freshly ground black pepper; 8 baby cuttlefish, cleaned and cut into strips; 1 carrot, peeled into strips; 1 bell pepper, peeled into strips; 1 zucchini, peeled into strips; Raspberry Vinaigrette, recipe follows; 1/4 cup toasted hazelnuts, chopped; 1/2 pint raspberries, mashed; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 1/2 tablespoon finely chopped fresh mint; 1 teaspoon sugar; Kosher salt and freshly ground black pepper; 1/2 cup olive oil

18 ingredients

9 steps

Ingredients

1/4 cup olive oil
4 limes, juiced
2 oranges, juiced
2 tablespoons finely chopped fresh mint
Kosher salt and freshly ground black pepper
8 baby cuttlefish, cleaned and cut into strips
1 carrot, peeled into strips
1 bell pepper, peeled into strips
1 zucchini, peeled into strips
Raspberry Vinaigrette, recipe follows
1/4 cup toasted hazelnuts, chopped
1/2 pint raspberries, mashed
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/2 tablespoon finely chopped fresh mint
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/2 cup olive oil

Directions

1

Combine the oil, lime juice, orange juice, mint and some salt and pepper.
2

Put the cuttlefish in the mixture and marinate at least 20 minutes.
3

Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette.
4

Preheat your grill pan.
5

Cook the cuttlefish until cooked through, about 2 minutes on a hot grill pan.
6

Put the cooked cuttlefish over the vegetable salad.
7

Top with the hazelnuts.
8

Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper.
9

Stream the oil into the mixture and whisk until emulsified.