Calamari Salad With Red Chicory & Herby Lime Dressing

Recipe by Sophie Dahl
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • For the salad
  • 1
    large red pepper and 1 large yellow pepper, cut into thick slices, seeds removed
  • 200 g (7 oz) cleaned baby calamari (or more depending on appetite)
  • For the dressing
  • 1
    bunch coriander
  • 1
    small bunch basil
  • 4
    tablespoons olive oil
  • 12
    garlic clove, peeled
  • juice of one lime
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DIRECTIONS

  • Chargrill the peppers in a hot griddle pan. Once they are grilled and cooled slightly, cut them into thinner strips.
  • Chop the squid into rings, but leave the tentacles whole.
  • Saute the squid in a hot frying pan with a little olive oil until they are lightly golden, this will take about 2 – 3 minutes.
  • Cut off the bottom (core) of the chicories, shred the leaves slightly so that you have a mixture of different sizes of leaves.
  • Mix the dressing ingredients together. Mix the squid, chicory and peppers in a bowl with the dressing before serving the salad onto plates. Serve immediately.
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