Blanch the tomatoes in boiling water (30 seconds), then peel and deseed them. Dice into evenly sized cubes. Wash the lettuce, drain and tear into pieces.
Wash the squid, separating the tentacles from the body.
Dice the bacon.
Lightly fry the tomatoes with a little Extra Virgin Olive Oil from Spain and seasoning.
Fry some garlic in Extra Virgin Olive Oil from Spain. Cut the squid into strips and sauté in the same EVOO.
Fry the bacon until crispy.
For the vinaigrette:
Mix all the ingredients together.
To serve:
Arrange the different lettuce on a plate.
Add the bacon and the cubes of cherry tomato cut on top.
Place the tentacles on top of the squid and position on the plate around the lettuce.
Drizzle with the squid ink vinaigrette.
To give the dish volume, use a mould if necessary.
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