Gourmet Salad with Squid and Mixed Vegetables

Method

1. Prepare all vegetables: cut potatoes into cubes with skin; halve Brussels sprouts; cut zucchini diagonally into thick slices; cut green beans; slice onion thickly; cut porcini mushrooms into cubes; halve or quarter tomatoes; cut squid into thin strips.
2. Bring a large pot of salted water to a boil. Blanch the potato cubes until just tender (they will be finished in the pan). Remove and set aside.
3. Blanch the Brussels sprouts in the same water for about 5 minutes. Remove and set aside.
4. Blanch the green beans in the same water for about 2 minutes. Remove and set aside.
5. In a bowl, combine the tomatoes with a generous drizzle of olive oil, a clove of garlic (crushed), salt, black pepper, and fresh oregano. Toss and set aside.
6. Heat a large skillet over high heat with olive oil. Add the blanched Brussels sprouts (cut side down), potatoes, mushrooms, green beans, and onion. Sear without stirring too much until nicely browned. Add the sliced zucchini and a garlic clove. Season with salt, pepper, oregano, and chili pepper. Cook quickly until vegetables are tender but still crunchy.
7. In a separate very hot skillet, add a little oil. Sear the squid tentacles first, then the sliced squid. Cook for only about 1 minute per side. Remove squid from pan.
8. In the same pan used for squid, add cubed bread. Toast, stirring, until golden and crispy, absorbing the juices. Season with chili, oregano, and salt.
9. To serve, arrange the seared vegetables on a plate or in a bowl. Top with the cooked squid and the marinated tomatoes. Add the toasted bread cubes. Garnish with the squid tentacles. Serve immediately.