Green Salad with Squid
Lovely on a hot summer day
Ingredients
- 3 to 5 squid per person
- white wine vinegar vinaigrette
- mozarella (either a big one or the small ones from Galbani I use here)
- mixed green leaf salad
- onion
- salt
- pepper
- garlic
- one teaspoon Sambal Oelek
Preparation
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The squid I am using here is frozen. If you can get hold of fresh squid, even better. Take out the transparent, hard bit in the middle and cut the squid into slices. |
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Now add half a clove of garlic ... |
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... and a teaspoon of Sambal Oelek ... |
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... add some salt and mix the whole lot together. Heat up some olive oil in a frying pan and add the squid. Fry the squid for no more than one minute (from frozen), less if the squid if fresh (45 seconds max). This is very important - if you fry the squid too long, it will get rubbery. As soon as the squid looks like in the photo on the left, it's time to take it out! |
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To separate the squid from the liquid that has built up, tilt the frying pan first to one side so that the liquid and the squid collects there. Then tilt the pan back into the other direction - the liquid will collect there. |
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Take a spatula and take the squid out of the frying pan and onto a plate that you have covered with a couple of pieces of tissue - this will drain off the rest of the liquid. Let the squid cool down. |
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Finely slice some onion (to taste) ... |
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... and some tomatoes. I'm using cocktail tomaotes here for looks and taste. |
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If you can get hold of Galbani or Santa Lucia Mini Mozarellas, use 3 to 4 of those per person, cut them in half and salt and pepper them. Otherwise, use one big Mozarella and cut it into small pieces. |
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Put the onion, tomatoes, mozarella and squid into a salad bowl. |
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Add the mixed green salad (lamb's lettuce, mizuna, lollo rosso and frisée - and yes, I've cheated and bought a mix from Waitrose) and the vinaigrette... |
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... mix the salad and enjoy! |
Best with ...
A nice cold glass of wine - maybe a Riesling from Alsace?