Marinated Cuttlefish Salad (Nikki Dinki) |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Put the cuttlefish in the mixture and marinate at least 20 minutes.
2. Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette.
3. Preheat your grill pan. Cook the cuttlefish until cooked through, about 2 minutes on a hot grill pan. Put the cooked cuttlefish over the vegetable salad. Top with the hazelnuts.
4. Raspberry Vinaigrette:
5. Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper. Stream the oil into the mixture and whisk until emulsified.
6. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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