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INGREDIENTS
For the calamari salad:
▢1 large or medium-sized calamari, peeled and drained, without colas
▢1 olive oil bowl
▢1 kosher salt bowl
▢1 black pepper bowl
▢2 watermelons in long bowls
▢2 cups of cherry tomatoes, sliced by midday
▢8 tomato slices, cooked and drained
▢1 browned veal in long bowls
▢4 cooked eggs, sliced by midday
▢8 cups of vegetables for the salad
For the honey vinaigrette and gravy:
▢Lemon juice from a large lemon
▢Lemon garnish with a large lemon
▢2 honey cups
▢2 chopped fresh lettuce with notes
▢¾ salt cup
▢½ black pepper cup
▢2 Dijon mustard cups
▢2 tinto wine vinegar cups
▢¼ olive oil cup
INSTRUCTIONS
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