Marinated Cuttlefish Salad

  • Yield : 4 servings
  • Cook Time : 40m
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  • 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
  • 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


Step 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.

Step 2

Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette.

Step 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.

Step 4

Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper. Stream the oil into the mixture and whisk until emulsified.

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