|1.||Squid For the salad||2 PC.|
|2.||Lettuce For the salad||2 handfuls|
|3.||Cucumbers For the salad||1 PC.|
|4.||Bulb onions For the salad||1 PC.|
|5.||Cherry tomatoes For the salad||10 PC.|
|6.||Chicken egg For the salad||2 PC.|
|7.||Vinegar For the salad||1 tbsp|
|8.||Sugar For the salad||1 Tsp|
|9.||Yogurt For refueling||250 gram|
|10.||Mustard For refueling||0.5 Tsp|
|11.||Lemon juice For refueling||1 Tsp|
|12.||Sauce For refueling||taste|
|13.||Salt For refueling||taste|
|14.||Black pepper For refueling||taste|
1 . Stage
Peel the squid carcasses, boil them for 2 minutes in boiling salted water.
2 . Stage
Cool, cut into cubes. Separate the whites from the yolks of cooked eggs, grate separately. Dice cucumber. Dice cherry tomatoes into rings.
3 . Stage
4 . Stage
For the dressing, mix the natural yogurt with the rest of the ingredients, lightly whisk with a fork.
5 . Stage
Place a serving ring on a serving plate and place the salad leaves as the first layer.
6 . Stage
Then a layer of onions, pour the dressing.
7 . Stage
Next in any order of grated protein, squid cubes, cucumber cubes and tomato rings, you can not pour the dressing on each layer.
8 . Stage
The last, top layer should be the grated egg yolk.
9 . Stage