Salade de Calamars


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This warm squid salad is so quick and easy to make that it seems almost criminal to opt for the rubbery ready-cooked stuff you can buy in jars. Prepared fresh, the squid is creamy and tender on the inside, golden on the outside, and is irresistible served hot over the zesty salad dressing.


  • 1 seasonal lettuce, washed
  • 150 g rocket
  • 4 tbsp olive oil
  • zest and juice of 1 unwaxed lemon
  • sea salt
  • freshly ground black pepper
  • 2 cloves of garlic, crushed, peeled and finely chopped
  • bunch of flat-leaf parsley, finely chopped
  • bunch of lemon thyme, finely chopped
  • 600 g small squid, cleaned
  • 2 tbsp olive oil


    Break the lettuce into pieces in a large salad bowl, and add the rocket leaves. Mix together the olive oil, lemon juice and seasoning in a small bowl and place to one side.

    Combine the finely chopped garlic, parsley, thyme and lemon zest. Check that the squid have been properly cleaned and have no thin transparent film on them. Separate the tentacles and cut the body into rings. Heat the oil until very hot, then add the squid (along with its tentacles) and cook for 1 minute on a high heat, tossing constantly. Add the garlic mixture and cook for a further minute.

    Pour the dressing over the salad and mix well. Add the hot squid and serve at once.