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
4 red radishes, sliced paper thin
1/2 small zucchini, sliced paper thin
1/2 small yellow squash, sliced paper thin
1/2 fennel bulb, halved lengthwise and sliced paper thin
3 tablespoons white balsamic vinegar
1 tablespoon minced preserved lemon rind
1 tablespoon minced shallot
1/2 cup plus 1 tablespoon extra-virgin olive oil
12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
8 cherry tomatoes, halved or quartered if large
12 niçoise olives, pitted
1/4 cup chopped mixed herbs, such as parsley, basil and chives
Piment d’Espelette and fleur de sel, for garnish
How to Make It
Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.
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.
A bright coastal white from Corsica.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: Made this last night for a dinner party -- exactly to the recipe.... this is a "wow." Not only is it a spectacularly beautiful salad, but the flavors are sophisticated and complex. One of the guests actually picked up his dish and slurped the remaining dressing down -- he apologized for being rude, but couldn't help himself. Important to soak the vegetables in ice water -- as it makes them very crisp. I used easter egg radishes, which made the salad even prettier ---
Review Rating: 5
Date Published: 2016-08-15
Author Name: IchNaturally
Review Body: Cool! more vegetarian recipe! you guys always have something healthy for us. awesome!! keep it comin
Review Rating: 5
Date Published: 2016-09-13
Author Name: Cheshire_Kitty
Review Body: yes cause the first thing I think of with summer salad is squid.
Date Published: 2016-08-23
Author Name: AshyPanteloons
Review Body: Vegans will love this I'm sure!
Date Published: 2016-08-18
Author Name: rigolin1771
Review Body: Love the lemon dressing. This is one of my favorite recipes here. Thank you for sharing.