Sautéed squid salad with grapefruit and leaves

Salade de calamars sautés et pamplemousse

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      35 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Squid is abundant off all of the French coasts and I was inspired to create this lovely salad after eating it in a little café near Biarritz. The grapefruit just cuts through the rich sautéed squid flavours, adding a sweet but sharp twist.


  • 2 garlic cloves, finely chopped
  • 2 fresh red chillies, seeds left in, finely chopped
  • bunch of fresh parsley, chopped


Mix the garlic, chillies and parsley together and set aside.

Using a sharp knife, slice the top and base off the grapefruits and then cut away the skin, revealing the pink juicy flesh. Cut the grapefruit between the membranes, making segments without any pith or skin.

Squeeze the juice from the remaining grapefruit core into a bowl, whisk with the caster sugar and seasoning, the