Warm Salad of Squid with Chick Peas and Wild Greens
- Serves:
- 4 as a starter
Ingredients
2 small squid (about 200g each)1 carrot, quartered
1 onion, quartered
1 stick celery, quartered
80g dried Puy-style green lentils
1 fresh bay leaf
1 litre cold water
50ml extra virgin olive oil, plus extra for drizzling
6 leaves (½ bunch) Tuscan black cabbage (cavolo nero), washed,trimmed, cut into 4 cm lengths
375 g (½ bunch) endive, washed,trimmed, cut into 4 cm lengths
110 g (½ bunch) amaranth, washed,trimmed, cut into 4 cm lengths
2 tomatoes, cut into 5mm dice
90g tinned chick peas,drained, rinsed
1 tablespoon sherry vinegar
sea salt flakes
baby mache (lamb’s lettuce,optional), to serve
Method
1. To clean squid, remove tentacles and all parts inside tubes, including head, beak and quill,then rinse well. Reserve tentacles for another use. Cut tubes into 2 cm pieces. Set aside.
2. Put carrot, onion, celery, lentils and bay leaf into a saucepan. Cover with the cold water,then simmer over low heat until lentils are tender, approximately 40 minutes. Drain,removing and discarding vegetables.
3. Place extra virgin olive oil in a large frying pan over high heat. Add squid and fry for 3 minutes or until golden brown, then add all the greens and cook for 1 minute or until wilted. Add lentils, tomato and chick peas and fry for another 1 minute. Add sherry vinegar and drizzle with a little more extra virgin olive oil.
4. Season to taste with sea salt, then scatter with mache, if desired. Transfer to plates or shallow bowls and serve.
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