Squid Salad with Egg Crepes

1. 1 Squid tubespack 500 g ≈ $8.00 80 g
2. 2 Hard cheesepack 200 g ≈ $2.70 18 g
3. 3 Eggspack 10 pcs ≈ $1.93 2 pcs
4. 4 Red onion≈ $3.00 per kg 25 g
5. 5 Apples≈ $3.50 per kg 40 g
6. 6 Mayonnaise 30 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Sugar 5 g
10. 10 Lemon≈ $4.70 per kg 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the squid¹ in boiling salted water for 2 minutes, then cool and slice into thin strips.

2. Hard²-boil one egg for 10 minutes, cool, and chop into small cubes.

3. Thinly slice the onion and marinate with salt, sugar, and lemon¹⁰ juice for 10 minutes.

4. Dice the apple⁵ into small cubes and grate the cheese on a box grater.

5. Whisk the second egg with a pinch of salt, pour onto a hot buttered skillet, and cook into a thin crepe for 1 minute per side. Cool and slice into strips.

6. Combine the squid¹, egg, drained marinated onion, apple⁵, cheese, and crepe strips, then toss with mayo.