プリプリ触感が美味しい！タコのカルパッチョサラダのレシピ＆作り方

タコのカルパッチョサラダ

魚介のカルパッチョは前菜メニューとして非常に人気が高いですが、タコを使用することでサーモンなどを使ったカルパッチョより触感が楽しいです。

またお祝いの場でお寿司やお刺身が別に用意されている時などにはバリエーションも出ておススメです！

プリプリ触感が美味しい！タコのカルパッチョサラダのレシピ

タコのカルパッチョサラダ

瑞々しい野菜のシャキシャキ感とタコのプリプリ触感が絶妙なコントラストで、非常に食べていて楽しい一品です。前菜としても優秀ですし、こってりした料理の口直しなどにも良いかと思います。

プリプリ触感が美味しい！タコのカルパッチョサラダの材料

カルパッチョの材料 分量
たこ 50g
玉ねぎ 1/6個
カイワレ大根 1/4パック
大葉 4枚
ドレッシングの材料 分量
オリーブオイル 大さじ1/2
塩 3つまみ
パセリ or バジル 適量
水 小さじ1/2

プリプリ触感が美味しい！タコのカルパッチョサラダの作り方

  1. たこは鍋たっぷりのお湯に少々の塩(水1リットルに小さじ1/2位)で2分程茹でる。半生位でヌメりや臭みが取れて美味しい。
    3-5分程しっかり茹でても触感が出て美味しい。
  2. 玉ねぎが可能な限り薄くスライスして、水にさらしておく。
  3. 大葉や重ねて細く切っておく。
  4. ドレッシングの材料を全て合わせておく。
  5. 野菜類とタコを盛り付けてドレッシングをかけて完成。

タコのカルパッチョサラダ

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