Vegetable Cheddar Quiche
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French in a Flash: Provençal Calamari Salad with Tarragon and Mint Recipe
Ingredients
- 1/4 cup olive oil, plus 2 tablespoons
- 4 cloves garlic, sliced
- 1/4 teaspoon chili flakes
- 1 cup grape tomatoes
- 1 pound calamari, cut into 1/2-inch rings
- Zest and juice of 1/2 lemon
- 1 stem tarragon, leaves roughly chopped
- 2 stems mint, leaves roughly chopped
- Chopped toasted almonds, for garnish (optional)
Instructions
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