Summer Side Dish Beefcake: Summer Squid Salad



This is inspired by a salad at Adesso in Oakland, where the best Happy Hour can be had and parking isn’t a nightmare. The salad can be made a few hours in advance of serving but not longer as the squid will turn rubbery from sitting in lemon juice. [from www.beyondtheplate.net]




•Six medium-sized squid, about 11/2-pounds, cleaned
•1 lemon, halved
•2 teaspoons salt
•3 celery stalks, trimmed and sliced into 1/4-inch chunks
•6-8 ounces fennel, trimmed and thinly sliced, fennel fronds reserved
•2 tablespoons vegetable oil
•1/4 cup olive oil




1.Toss the squid with the juice from a lemon half and a teaspoon of salt. Leave to rest for 15-20 minutes while you prep the vegetables.
2.Heat the vegetable oil in a grill pan then toss in the squid (be careful the oil will sputter), leaving each body on the pan for up to a minute. Transfer to a plate.
3.When cool enough to handle, cut into 1/2-inch rings and place into a medium bowl. Add the chopped fennel and celery.
4.Whisk together the olive oil, juice of the other lemon half and the remaining teaspoon of salt then pour over the squid and chopepd vegetables. Add the fennel fronds and toss to evenly coat


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