Squid with Salsa Verde

Name: Squid with Salsa Verde
Yield: Serves 6
Ingredients: 1 tablespoon capers; 1 garlic clove, crushed; 6 lemon wedges, to serve; 4 anchovy fillets, drained; 1 teaspoon dijon mustard; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 2 teaspoons red wine vinegar; 2 garlic cloves, crushed; 250 ml (9 fl oz/1 cup) olive oil; 1 kg (2 lb 4 oz) squid; 1 small handful basil; 3 tablespoons chopped flat-leaf (Italian) parsley; 1 small handful mint; 2 tablespoons lemon juice; 2 tablespoons chopped oregano; 2 tablespoons chopped flat-leaf (Italian) parsley, to serve

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 kg (2 lb 4 oz) squid
250

Side dish
Starter
Pescatarian
Gluten-free

Method

Prepare and clean the squid, reserving the tentacles. Cut the tube into 1 cm (½ inch) rings and place in a bowl with the