Squid, watercress and cauliflower salad with salami

Squid, watercress and cauliflower salad with salami

By
From
Everyday Seafood
Serves
4 as a starter or light lunch

Squid is a crowd pleaser for sure! Crumbed or battered and deep-fried, it always flies off any menu, but to me it has so much more to offer. For this salad I have quickly poached small squid and lightly pickled them before tossing with shaved cauliflower, spicy salami and peppery watercress. It can be served cold, warm or hot – the choice is yours.

Ingredients

Quantity Ingredient
600g small squid, cleaned, body cut into rings, fins scored
2 garlic cloves, peeled and chopped
1 small cauliflower, finely sliced, (ideally on a mandoline)
a bunch watercress, leaves picked
150g spicy salami, sliced and cut into strips

For the dressing

Quantity Ingredient
150ml extra virgin olive oil
75ml white wine vinegar
1 red onion, peeled and finely sliced
sea salt
freshly ground black pepper

Method

  1. For the dressing, whisk the olive oil and wine vinegar together in a large bowl, then add the red onion and some salt and pepper. Set aside.
  2. In a saucepan, bring around 1 litre of water to the boil and season generously with salt. Add the garlic and simmer for 2 minutes. Add the squid to the water and blanch for 30 seconds, then remove and drain well. Drop the squid straight into the dressing and mix together. Leave to cool.
  3. When ready to serve, add the cauliflower and watercress to the squid mixture along with the salami. Toss to combine and season with salt and pepper to taste. Serve immediately.
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