Salad of grilled squid
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A simple, colourful, summer salad with flavours from Provence. |
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For the grilled squid:
350g/1 large - squid, prepared, washed, drained, flesh scored (*1) and cut into 3cm squares
30ml olive oil
5ml lemon juice
3g sea salt
1/2g cayenne pepper
15g palm sugar
30g coriander leaves picked
To garnish:
Parmesan shavings, extra virgin oil and balsamic vinegar
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For the vegetables:
200g roma plum tomatoes, vine ripened, cut into eight segments (*2)
150g fennel, trimmed, sliced lengthways, 2mm on a Japanese mandolin
150g aubergine, sliced lengthways, 5mm thick
15g olive oil
1g sea salt
1/2g black pepper, freshly ground
For the rocket salad:
10g balsamic vinegar, 8 year old
15g olive oil, extra virgin
1/2g black pepper, freshly ground
100g rocket leaves, picked and washed
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Planning ahead: The vegetables may all be prepared one day in advance and will benefit from the maturation time.
Preparing the provencal vegetables:
Preheat the oven to 100oC and a griddle pan on the stove.
Place the tomato segments on a tray, brush with olive oil and oven dry for 1 half hours which will intensify the flavour. In a hot griddle (*3), cook the aubergine and fennel slices for 2 minutes on each side and remove from the heat. Drizzle with a little olive oil and season with a little sea salt and freshly ground black pepper, reserve.
Grilling the squid:
Place the squid onto a very hot griddle (*4) for 1 minute on each side, remove from the griddle, taste and adjust the seasoning if necessary, reserve.
To serve:
Place the grilled squid and the vegetables around the plate. Mix the ingredients for the balsamic dressing and dress the rocket leaves in the centre of the plate. Drizzle with extra virgin olive oil and garnish with the parmesan flakes. Alternatively serve altogether in a large bowl with the grilled squid served separately.
Chefs notes:
(*1) Scoring the squid will assist in even cooking and will cause it to roll up into an attractive shape when cooked.
(*2) Choose the very best vine-ripened Roma plum tomatoes and you will have the best tomato experience - you will not require any seasoning but just a little olive oil.
(*3) Ensure that the griddle is cleaned each time you use it or you may taint the food with an unappealing burnt flavour, which is carcinogenic.
(*4) If the griddle pan is not hot enough you run the risk of boiling the squid in its own juices. For maximum flavour we want to develop a golden caramelisation. If the squid is cooked for longer than 2 minutes it will become tough and rubbery.
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