Baby Squid Salad with Chick Peas, Fresh Herbs & Hot Smoked Paprika Vinaigrette

Name: Baby Squid Salad with Chick Peas, Fresh Herbs & Hot Smoked Paprika Vinaigrette
Yield: Serves 6
Cuisine: French
Ingredients: sea salt and freshly ground white pepper; ½ x 450 g can chick peas, drained, skins pinched off; 1.2 kg baby squid; sea salt and freshly ground white pepper; ½ cup chives, cut into 2cm lengths; 3 radicchio leaves, washed and spin-dried, torn into small pieces; 2 handfuls small Vietnamese mint sprigs, washed and spin-dried; 1 handful Thai basil leaves; 40 ml grapeseed oil; 2 cloves garlic, any green shoot removed, roughly chopped; 2 handfuls dandelion leaves, washed and spin-dried, torn into small pieces, or 2 handfuls watercress sprigs; 2 handfuls dandelion leaves, washed and spin-dried, torn into small pieces, or 2 handfuls watercress sprigs; ½ teaspoon hot smoked paprika [such as Spanish La Chinata brand]; 80 ml extra virgin olive oil; 1 fresh birds eye chilli, seeded and finely chopped; 1 small clove garlic, smashed; extra virgin olive oil; 8 brown pickling onions; 2 teaspoons lime juice, or to taste; 2 teaspoons aged sherry vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This rustic salad is ideal for a casual lunch. Roasted pickling onions and chick peas provide the foundation flavours to contrast the sweetness of the seared squid. Mint, chives and dandelion offer a lively spike to match the spiciness of the vinaigrette. Everything can be prepared ahead, leaving only the last-minute cooking of the squid, so there will be plenty of time to be with your guests, especially if you offer cheese and fruit to follow. The squid must be cooked in two batches over r

Ingredients

Australian
Europe
Oceania
France
Australia
Fish course
Lunch
Pescatarian
Gluten-free
Mediterranean

Ingredients

Method