Squid and sun-dried tomatoes are some of my favourite things and this zingy spring salad makes the most of both ingredients. You need whole squid here, and if possible get your fishmonger to prepare them so the flesh is scored (this way it curls up when for the salad). Here, I’ve married the sweet squid with slightly bitter chicory. However, as salty is the opposite of bitter the anchovies work wonders to soften the flavours.
Prep time: 15 minutes/Cook time 5 minutes/Serves 4
Ingredients:
2 chicory bulbs
8 sun-dried tomatoes (the type in oil), drained and halved lengthways
7g (1/4 oz) flat leaf parsley, leaves picked
½ red cayenne chilli, finely shredded
1 tbsp fresh lime juice
4½ tbsp extra virgin olive oil
8 anchovies, drained
1 garlic clove, crushed
300g (2/3 lb) prepared
Method:
Trim the chicory bulbs and slice lengthways into 1cm (1/2 in)-wide strips. Arrange these on a large serving platter. Cut the sun-dried tomatoes in half and add to the chicory with the parsley, shredded chilli, lime juice and 1 tbsp olive oil; toss everything together well. Chop the anchovies and scatter over the salad.
Heat 2 tbsp olive oil in a small pan over a medium heat. Add the garlic and fry, stirring, for 45 seconds-1 minute. Take care not to let it brown. Remove from the heat and set aside to infuse.
Meanwhile, pat the squid dry with kitchen paper. Remove the tentacles and set aside. Cut the tubes down one side to open them out, then halve lengthways and score the insides with a criss-cross pattern, without cutting all the way through.
Place a large frying pan over a high heat, once hot, add the remaining 1½ tbsp olive oil and heat until it sizzles. Add the squid and tentacles to the pan (in batches, if necessary) and toss for 1-2 minutes until the squid curls, turns opaque and is cooked all the way through; season with a pinch of salt. Transfer to a plate to rest for 1 minute, then place on top of the salad. Drizzle the garlic oil over the squid.
