Active Time
30 MIN
Total Time
50 MIN
Yield
Serves : 4
© Anna Williams

How to Make It

Step 1    

Light a grill. In a small bowl, combine the 1/4 cup of extra-virgin olive oil with the lemon juice and season the dressing with salt and black pepper.

Step 2    

Grill the torpedo onions or shallots over moderately high heat, turning a few times, until charred on the outside and just tender within, about 20 minutes. Transfer the onions to a bowl, cover with a damp cloth and let steam for 15 minutes. Peel the onions and trim the ends. Put the onions in a large bowl and keep warm.

Step 3    

In a bowl, drizzle the squid bodies with olive oil and season liberally with salt and pepper. Grill the squid over high heat until it is lightly charred and tender, about 1 minute per side. Transfer the squid bodies to the bowl with the grilled onions. Repeat with the tentacles.

Step 4    

Add the sorrel leaves and the dressing to the onions and squid and toss to combine. Season the salad with salt and pepper. Arrange the salad on 4 plates and serve right away.

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