Squid, Potato and Fennel Salad with Caesar Dressing
( SERVES 4 )

Listener 26/9/2009

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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.

Ingredients

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400 g	New potatoes
500 g	Squid tubes
5 tbsp	Olive oil
2	Garlic cloves
1	Lemon, zest only
2	Fennel bulbs, young
1	Red onion
1 handful	Fresh Italian parsley
1 to taste	Salt & freshly ground pepper

dressing

2	Free-range eggs
2	Garlic cloves
1 tbsp	Worcestershire sauce
1 tsp	Dijon mustard
4	Anchovy fillets
2 tbsp	White wine vinegar
100 ml	Olive oil
100 ml	Grape seed oil

Directions

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.