Calamari Salad With Red Chicory & Herby Lime Dressing

Name: Calamari Salad With Red Chicory & Herby Lime Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 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); extra virgin olive oil; 2 red chicory; 1 bunch coriander; 1 small bunch basil; 4 tablespoons olive oil; 1/2 garlic clove, peeled; juice of one lime

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Recipe by Sophie Dahl

Recipe courtesy The Delicious Miss Dahl

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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)
extra virgin olive oil
2

red chicory
For the dressing
1

bunch coriander
1

small bunch basil
4

tablespoons olive oil
¹⁄₂

garlic clove, peeled
juice of one lime

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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