Squid And Cicorino Salad

Preparation:

Preparation: Clean the squids, then rinse them and remove the tufts. Arrange them radially in a round baking dish, with tufts in the center. Salt and pepper them and sprinkle them with thyme leaves. Sprinkle them with 50 g of white wine. Cover them with cling film. Put in the microwave at max power for 3 and a half minutes; continue cooking for another 4 minutes at medium power. Remove the squids from the oven, then let them cool and cut them into strips. Clean the chicory, then cut it into strips. Peel the pepper and tomato and cut them into cubes and wedges respectively. Arrange the calamari on a plate, placing them on the previously prepared vegetables and garnish with the tomato wedges. Dress with a sauce obtained by emulsifying 6 spoonfuls of olive oil with 2 spoonfuls of lemon juice, filtered, with half a clove of crushed garlic, a pinch of salt and pepper.