Ingredients: Peeled squid, champignons, large onions, boiled eggs, mayonnaise, salt, pepper, fried nuts for decoration, herbs for decoration
Cooking method:
Clean and wash the squid well so that there is no sand. We boil water and throw squid into it, for 30 seconds from the moment of boiling. We put them in a colander and let cool. Meanwhile, peel the onion, cut it into half rings and fry until soft in a little vegetable oil. We shift the ready-made onion onto a napkin. We take the mushrooms, cut in half and each half into plates.
We also fry until the liquid evaporates, add some salt and put on a napkin to remove excess oil from the mushrooms and onions.
Next, take the squid and cut into strips and put them in a salad bowl, add the fried onions and mushrooms. Eggs boiled into steep, also cut into small cubes and add to the salad, pepper, salt and season with mayonnaise. We decorate as desired. I garnished with ground nuts and parsley sprigs and fresh cucumber wedges. The salad will be much richer if left in the refrigerator overnight. I cover it with a film so as not to weather the weather and the night is worth insisting. You can insist for 2-3 hours.