Salad of Edible Crab and Squid

Make Court soup: Season water with salt and make the whole vegetables in it for about 20 min. leisurely, so that they give off a lot of flavor to the water accordingly. Now only the wine as well as the spices to form and another 15 min. quietly lightly wallow.

Rinse the crab. The Court soup, bring to a boil, put the crab, bring to a boil once and infuse 20-30 min. Lift out and clean. Separate the meat from the claws, joints and legs.

Cut the head and tentacles of the ready prepared squid into rings, cook in the boiling Court soup for 30-40 min, cool.

Cook salad dressing: In a baking bowl, stir the vinegar with the salt, sugar and mustard until the salt as well as sugar are dissolved. Next, first pour in the oil a little at a time, whisking to incorporate it precisely. Just before serving, stir in the shallots as well as culinary herbs.

Marinate the crab meat, squid rings, romaine florets and chicory leaves in the salad dressing.

Fill the leaf lettuce into the washed crab carcass and nap with the salad dressing.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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