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one tablespoon red wine vinegar (Recipes by ingridients vinegar) (Recipes by ingridients vinegar) one quarter cup (about sixtyml) extra virgin olive oil one cup (one hundred and twentyg) frozen peas, blanched, refreshed two Lebanese cucumbers, chopped about two hundred and fiftyg punnet vine-ripened, cherry tomatoes (Recipes by ingridients cherry tomatoes) halved one bunch mint leavesStep one Combine breadcrumbs and half the lemon zest (Recipes by ingridients lemon zest) in a bowl and season. Calamari With Lemon Aioli And Pea Mint Salad Recipe. Place the flour and eggs in separate bowls. Dip squid tubes first in flour, then egg, and coat well in crumb mixture. Chill for fifteen minutes. Calamari With Lemon Aioli And Pea Mint Salad Recipe. Step two Meanwhile, mix the, mayonnaise (Recipes by ingridients mayonnaise) garlic, chopped cornichons, lemon juice (Recipes by ingridients juice) and remaining zest in a bowl. Calamari With Lemon Aioli And Pea Mint Salad Recipe. Set aside. Step three For the, salad (Recipes by ingridients salad) whisk together the red wine vinegar (Recipes by ingridients vinegar) (Recipes by ingridients vinegar) and olive oil and season with sea salt and pepper. Calamari With Lemon Aioli And Pea Mint Salad Recipe. Toss remaining salad (Recipes by ingridients salad) ingredients with the dressing. Step four Half-fill a deep-fryer or large saucepan with oil and heat to one hundred and ninetyC (a cube of bread (Recipes by ingridients bread) will turn golden in thirty seconds when the oil is hot enough). In batches, fry the calamari for one-two minutes until golden. Calamari With Lemon Aioli And Pea Mint Salad Recipe. Drain on paper towel. Step five Serve the fried (Recipes by ingridients fried) calamari immediately, with the salad (Recipes by ingridients salad) and lemon aioli..
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