Salade Provençale

Salade Provençale

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
2 mins
Photographer
Steve Brown

This lovely seafood salad is full of flavours from the south of France. It is hearty enough to serve as a light meal, perhaps with some crusty bread on the side.

Ingredients

Quantity Ingredient
400g squid tubes or cuttlefish, cleaned
60ml olive oil
12 scallops
salt
few drops lemon juice
2 cups mixed salad leaves
1/2 cup basil, shredded
1 cup black or green olives, stones removed
100ml Herb vinaigrette
Pistou of vegetables
12 cherry tomatoes
pepper

Method

  1. Slice the squid tubes along one side and open them out flat. Cut each tube into 12 neat rectangles and lightly score the surface with a sharp knife in a criss-cross pattern.
  2. Heat the oil in a heavy-based frying pan. Add the squid and scallops and sauté for 2 minutes until golden brown. Season and add the lemon juice.
  3. Put the salad leaves, basil and olives in a large mixing bowl and toss with half the vinaigrette. Arrange a mound in the centre of each plate. In the same mixing bowl, toss the pistou of vegetables with the remaining dressing. Top each salad with 3 cherry tomatoes and divide the squid and scallops evenly between the plates. Spoon on the pistou of vegetables and serve immediately.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again