Squid, Potato and Fennel Salad with Caesar Dressing
( SERVES 4 )
The golden rule with squid is to cook it for only 2 minutes, otherwise it becomes tough and rubbery and you may as well cook it for a further 20 minutes - or chew on rubber bands. The caesar dressing adds a savoury highlight.
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|400 g||New potatoes|
|500 g||Squid tubes|
|5 tbsp||Olive oil|
|1||Lemon, zest only|
|2||Fennel bulbs, young|
|1 handful||Fresh Italian parsley|
|1 to taste||Salt & freshly ground pepper|
|1 tbsp||Worcestershire sauce|
|1 tsp||Dijon mustard|
|2 tbsp||White wine vinegar|
|100 ml||Olive oil|
|100 ml||Grape seed oil|
- Put the potatoes into a saucepan of salted water, bring to the boil then cook until tender - about 20 minutes. Drain and cut into thick slices.
- Cut the squid into large pieces and place in a bowl with 2 tablespoons of the oil. Finely chop the garlic and grate the lemon zest, then add to the squid and mix well.
- Leave to marinate in the refrigerator for 30 minutes. Finely slice the fennel and combine with the potato in a large bowl.
- Finely slice the onion and add to the fennel. Strip the parsley leaves off the stalks, then add to the vegetables and gently toss with the remaining oil.
- Season with a good pinch of salt and a few grinds of black pepper. Place a frying pan over a high heat.
- Drain the squid from the marinade, then cook for a few seconds, turning it as soon as it colours.
- Toss the squid through the salad, arrange on a platter, then spoon the dressing over the top.
- The Dressing: Purée the first 6 ingredients in a food processor until smooth. Mix the oils.
- With the processor motor running slowly, add the oil in a thin stream until the dressing is thick.
- Do not add the oil too quickly or the dressing will not thicken.
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