Cuttlefish salad
This simple and wonderful salad can be served as an appetizer too.
2 lbs. fresh cleaned cuttlefish (whole)
2 Tbsp. fresh chopped Italian parsley
3 Tbsp. extra virgin olive oil
1 small clove garlic minced
1 Tbsp. fresh squeezed lemon juice
salt and pepper to taste
2 Tbsp. wine vinegar
1. Boil the cleaned cuttlefish in a pan of water with the vinegar for 30 minutes.
2. Meanwhile prepare the remainder of the ingredients.
3. Once the cuttlefish are cooked, remove them from the water and let them cool on a plate for 15 minutes.
4. After they've cooled cut them into thin slices and put them in a bowl.
5. Using a fork beat the oil with lemon juice, salt and pepper.
6. Add the oil mixture to the cuttlefish along with garlic and parsley and then combine well.
7. Serve immediately or refrigerate and serve later.
It makes a good appetizer, you can serve in small plates on top a lettuce leaf. It is also a refreshing summer salad.
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