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Calamari Salad With Red Chicory & Herby Lime Dressing
At a Glance
- Total
- 30 min
- Servings
- 2.00 serving(s)
Categories
- Main Course
- Salad
- Chargrill
- Sauté
Allergens
- Mollusks
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Calamari Salad With Red Chicory & Herby Lime Dressing brings together 1 large red pepper and 1 large yellow pepper, cut into thick slices, seeds removed, 200 g (7 oz) cleaned baby calamari (or more depending on appetite), extra virgin olive oil in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Griddle pan, frying pan, mixing bowl, knife
Ingredients
- 1 large red pepper and 1 large yellow pepper, cut into thick slices, seeds removed
- 200 g (7 oz) cleaned baby calamari (or more depending on appetite)
- extra virgin olive oil
- 2 red chicory
- 1 bunch coriander
- 1 small bunch basil
- 4 tablespoons olive oil
- 1/2 garlic clove, peeled
- juice of one lime
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Instructions
Chargrill the peppers in a hot griddle pan. Once they are grilled and cooled slightly, cut them into thinner strips.
Chop the squid into rings, but leave the tentacles whole.
Saute the squid in a hot frying pan with a little olive oil until they are lightly golden, this will take about 2 – 3 minutes.
Cut off the bottom (core) of the chicories, shred the leaves slightly so that you have a mixture of different sizes of leaves.
Mix the dressing ingredients together. Mix the squid, chicory and peppers in a bowl with the dressing before serving the salad onto plates. Serve immediately.
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