Squid With Oriental Dressing
Liven up your dinner table with this vibrant and refreshing squid salad recipe. With a zesty citrus dressing infused with herbs and a kick of chili, this dish is bursting with flavor. Grilled squid adds a wonderful charred note, while mixed cress brings a fresh and peppery contrast. A perfect dish for a light and flavorful meal.
— Constant Cookbook
Ingredients
- 1 lime
- ½ lemon
- ½ orange
- 1 small bunch coriander
- 1 small bunch fresh mint
- 1 tbsp dark soy sauce
- 1 red chilli
- 2½cm/1in piece fresh ginger
- pinch of caster sugar
- 4 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- salt and freshly ground black pepper
- 4 medium-sized whole squid
- 1-2 tbsp olive oil
- 150g/5½oz mixed cress
Instructions
- In a large bowl, combine the citrus juices and zest, herbs, soy, chilli, grated ginger and sugar.
- Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper.
- Remove the tentacles from the squid and set aside. Place a flat wooden spatula inside the one of the squid tubes, lay it on a chopping board then score across the flesh at 5mm/½in intervals with a sharp knife. Repeat with the rest of the squid.
- Heat a griddle pan over a high heat until smoking hot. While the griddle pan is heating, rub the squid with the olive oil and season with salt and freshly ground black pepper.
- Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes.
- Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just cooked.
- Remove the tubes from the pan, place into the bowl with the dressing and turn gently to coat.
- Return the griddle pan to the heat and cook the tentacles for 1-2 minutes, or until they start to crisp up on the edges. Transfer the tentacles to the bowl and turn to coat with the dressing.
- Gently mix the salad leaves into the squid and dressing and arrange on serving plates.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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