Salad of Squid, Fennel, Red Peppers, and Croutons

Name: Salad of Squid, Fennel, Red Peppers, and Croutons
Yield: 4 servings
Ingredients: 1 bay leaf, crumbled; ½ teaspoon fennel seeds; 3 medium garlic cloves, peeled; ¼ cup white wine or dry vermouth; ¼ cup white wine or dry vermouth; 5 tablespoons olive oil; 1½ cups water; 1½-1¾ pounds cleaned small squid (purchase 2-2¼ pounds if not cleaned; and see Note on how to clean squid); 4-5 tablespoons lemon juice; Salt and pepper to taste; Salt and pepper to taste; 3 thin slices close-textured white sandwich bread (or substitute 1½-2 cups prepared croutons); 3 thin slices close-textured white sandwich bread (or substitute 1½-2 cups prepared croutons); 1 medium head fennel, stalks reserved for another use; a few tablespoons leaves minced for garnish; 1 medium head fennel, stalks reserved for another use; a few tablespoons leaves minced for garnish; 3 medium red peppers, in thin julienne strips about 1½ inches long; Greens of 3-4 scallions, thinly sliced; Large radicchio or red-leaf lettuce, rinsed, dried, torn in pieces; Large radicchio or red-leaf lettuce, rinsed, dried, torn in pieces

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Fennel’s affinity for seafood is well illustrated in this clean-tasting, low-calorie salad: a colorful, satisfying, and unexpected ensemble. You can substitute shrimp, scallops, and firm fresh fillets for the squid—or combine them all.

Ingredients

1 bay leaf, crumbled
½ teaspoon fennel seeds
3 medium garlic cloves, peeled

Fish course
Pescatarian

Method

Combine bay leaf, fennel seeds, 2 garlic cloves, wine, 2 tablespoons olive oil, and water in medium saucepan. Boil gently, covered, for 10 minutes. Meanwhile, slice squid across in ¼-inch rings; halve or quarter tentacles to make neat mouthfuls.
Strain stock; return to saucepan. Add squid and simmer, stirring, until opaque and curled at the edges; a minute or t