City Palate

The Wine and Beer Issue - May June 2017

Colossal Squid Salad
Colossal Squid Salad.html

Colossal Squid Salad

July/August 2012

Adapted from a recipe in Pierre Lamielle’s cheeky, clever book Kitchen Scraps.

Vinaigrette:

2 oranges

1 T. white wine vinegar

1/2 c. olive oil

1 shallot

2 garlic cloves, peeled

1 fresh, hot chile (optional)

salt and freshly ground pepper

First, make the dressing so the flavours can get bigger. Zest half an orange into a bowl, then juice the two oranges into the bowl. Whisk in the vinegar and olive oil. Mince the shallot, crush the garlic and split the chile in half. Toss them into the bowl, season with salt and pepper and pour the vinaigrette into a jar with a tight-fitting lid and set aside.

Salad:

8 fingerling or 6 small new potatoes

1 lb. baby squid (about 12), cleaned, legs and mantles separated (if frozen, thaw)

olive oil

salt and pepper

1 bunch fresh mint, leaves only

1/2 bunch fresh parsley, leaves only

1/2 c. toasted whole almonds, crushed

Cut the potatoes into bite-sized pieces and put them in a pot of cold water. Bring to a boil and let simmer until tender. Drain and allow to air dry and cool to room temp. Fire up the grill to hot and warm it for at least 10 minutes while lubing the squid with the olive oil in a bowl. Season with salt and pepper. Skewer the squid to make cooking easier. Grill the squid about 3 minutes per side. Don’t overcook! When nicely marked by the grill, allow the squid to cool on a plate so you can handle it. With a sharp knife, cut the mantles into rings and the tentacle clusters in half. Toss the potatoes, squid, mint and parsley into a bowl, shake the vinaigrette and dress the salad with half the vinaigrette (you can discard the chile and garlic). Toss the salad gently but thoroughly. Taste and add more vinaigrette if needed, and adjust the seasoning. Transfer to a nice serving platter and top with the almonds. Serves 4 to 6 people or 1 colossal person.


Vegetables and Salads