How to make
For this salad we use chicory of the Belgian endive type - with smooth leaves. You can combine normal - pale green and red.
We tear off part of the leaves and leave another part whole. Pour them with the dressing prepared from the products listed for it and mix.
Cut the onions into crescents and fry them in butter until soft. Add the wine, a pinch of salt and the sugar and cook until reduced.
Clean the calamari and fry on high heat in olive oil for a minute on each side along with the garlic - chopped. Cut them into circles.
For the mayonnaise dressing, combine the ingredients and mix well.
In the plates in which we will serve the salad, place the endive leaves, put the calamari on top as well as the onion rings, still warm, but not hot.
Pour and decorate with the saffron mayonnaise and if desired, sprinkle with freshly chopped parsley.
Note:
If you are not a big fan of the slightly bitter taste of chicory/endive, you can mix it with other salad leaves to soften it.
The warm salad with calamari and chicory is ready.
