Charred Squid Salad with Wilted Greens and a Mint and Seville Orange Dressing

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 750 g (lbs) small squid, or 500 g (1


Clean the squid and cut into rings. Toss them in the oil and seasoning and cook them on a griddle or in an iron frying pan until cooked, with a little light charring here and there, but not burnt. Put to one side.

Cook the greens by stir-frying or steaming and season well. Heap the greens on four plates and top with the squid. Put any cooking juices in a bowl. Grind the garlic and mint