
Sophie Dahl/Calamari salad with chargrilled peppers, red chicory and herby lime dressing www.sophiedahl.com www.cathkidston.co.uk www.amazon.co.uk Ingredients For the salad * 1 large red pepper, seeds removed, thickly sliced * 1 large yellow pepper, seeds removed, thickly sliced * 1 tbsp extra virgin olive oil *salt and freshly ground black pepper * 200g/7oz baby squid, cleaned, cut into rings, tentacles left whole * 2 heads red chicory, shredded For the dressing * 4 tbsp olive oil * 1 lime, juice only * ½ garlic clove, peeled, finely chopped * bunch fresh coriander, leaves only * small bunch fresh basil, roughly chopped * salt and freshly ground black pepper Preparation method 1. For the salad, heat a griddle pan until smoking hot, and chargrill the peppers for 5-7 minutes, or until scorched in places. 2. Remove from the pan to a plate and allow to cool slightly before slicing into thinner strips. 3. Heat the oil in a frying pan over a high heat, season the squid with salt and freshly ground black pepper, to taste, and fry the squid for 2-3 minutes, or until light golden-brown. 4. For the dressing, place all the dressing ingredients in a bowl, whisking well to combine. 5. To serve, place the squid, chicory, and peppers into a large bowl, and drizzle over the dressing. Season, to taste, with salt and freshly ground black pepper. Divide between 2 serving plates and serve immediately.
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Calamari
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