Scipion is the Provençal name for very small cuttlefish, no longer than the first joint on your finger. Scipions are also delicious, tossed in flour and deep fried, served hot with aoïli.
Wash the scipions in cold running water and, if necessary, open the tentacle end of each fish and squeeze out the small pea-sized lump of gristle in the centre. Leave the fish in a colander to drain.
In a pan, bring the wine and
Whisk the oil, vinegar and some salt and pepper together to make the vinaigrette. Pour just enough of the vinaigrette over the fish to coat them lightly. Cover the bowl and chill until ready to serve the salad.
Cut the carrot, turnip and celery into short, slim batons and steam or blanch for 2–3 minutes to soften very slightly. Drain and toss in
When ready to serve, wash and dry the endive and if necessary break into smaller pieces and dress with a thin layer of vinaigrette. Arrange the endive on a large dish to make a background for the rest of the salad. Scatter the sticks of carrot, turnip and celery over and arrange the fish in the centre.
© 1987 Geraldene Holt. All rights reserved.