Salad with asparagus, crispy squid, and tangerines
Description
Simple to prepare dish. Preheat oven to 220 degrees. Grease two large baking sheets with 1 1/2 teaspoons of oil each. Set aside. In a medium bowl, mix breadcrumbs, oregano, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Rinse squid under water and lightly pat dry, then coat in the breadcrumb mixture. Arrange squid in a single layer on the prepared baking sheets. Bake until golden brown and crispy, about 10 minutes. Let stand for 5 minutes. While the squid is cooking, boil asparagus in boiling water until tender, about 4 minutes. Rinse under cold water. Cut diagonally. In a large bowl, whisk together vinegar, mandarin juice, and the remaining tablespoon of oil. Add herbs, onion, asparagus, and mandarins. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add squid rings and serve chilled.