Squid and Olive Salad with Yogurt Dressing

14 oz. fresh squid

1 oz. mixed salad

2 tbsp plain yogurt

1 ½ tbsp extra virgin olive oil

Salt and pepper to taste

2 bay leaves

1 medium-sized celery stalk

1 oz. white onion

½ cup white wine

½ tbsp lemon juice

4 oz. Cailletier or Taggiasca black olives

 

Pour 2 cups of water in the pressure cooker, along with the wine, chopped celery and onion, the bay leaves, and the cleaned squid with a pinch of salt. Close the pot and cook for 3 minutes, starting from when you hear the whistle. Remove the lid and drain the squid. Sautée them quickly in a hot pan with a dash of extra virgin olive oil and let them brown slightly. Once brownded, add the olive. Season the yogurt with salt, pepper and lemon juice. Set the squid on the dish with the mixed salad. Add the yogurt dressing and a dash of extra virgin olive oil. Season to taste with freshly ground black pepper. Finding a proper wine to serve with this dish is not a simple task. We suggest a soft and aromatic wine such as a novello new wine.