Squid Salad with Egg and Cheese

1. 1 Squid tubespack 500 g ≈ $8.00 120 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Hard cheesepack 200 g ≈ $2.70 40 g
4. 4 Green onionspack 50 g ≈ $1.30 30 g
5. 5 Mayonnaise 20 g
6. 6 Bay leaves 1 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

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

Method

1. Clean the squid¹ by removing the membrane. Boil in salted, peppered water with a bay leaf for 2–3 minutes until the flesh turns white.

2. Remove the squid¹, cool for 5 minutes, then slice into thin strips.

3. Hard³-boil the eggs² for 10 minutes, cool in cold water, peel, and chop into cubes.

4. Grrate the cheese coarsely and finely slice the green⁴ onion.

5. Combine all ingredients in a bowl, add mayonnaise, season with salt, and mix well.