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This seafood salad from Provence combines simply poached squid, a piquant dressing and a mix of superthinly sliced vegetables made extra crisp thanks to a soak in an ice water bath. The recipe is from chef Cyrille Chaussade of Villa Fabulite in Cap d’Antibes, France. Slideshow:  More Summer Salads 

Cyrille Chaussade
August 2016

Gallery

Credit: © Con Poulos

Recipe Summary

total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

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  • In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

  • In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

  • Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d’Espelette and fleur de sel.

Suggested Pairing

A bright coastal white from Corsica.

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