Prep Time
10 min
Cook Time
10 min
Yields
2 servings
Calamari salad with chargrilled peppers, red chicory and herby lime dressing brings forth feelings of a lazy Mediterranean vacation.
ADVERTISEMENT
ingredients
Salad
1
large red and 1 large yellow pepper cut into thick slices, seeds removed
200
g cleaned baby squid (or more depending on appetite)
extra virgin olive oil
2
red chicory
Dressing
bunch of coriander
small bunch of basil
4
Tbsp olive oil
½
clove garlic, peeled
juice of a lime
ADVERTISEMENT
directions
Step 1
Chargrill the peppers in a hot griddle pan. Once they are grilled and cooled slightly, cut them into thinner strips.
Step 2
Chop the squid into rings, but leave the tentacles whole.
Step 3
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.
Step 4
Cut off the bottom (core) of the chicories, shred the leaves slightly so that you have a mixture of different sizes of leaves.
Step 5
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.