- 1 medium potato or 6 new potatoes, skin on
- 10 ounces squid, cut and scored in pieces to curl up or cut into rings and small tentacles left whole
- 2 tablespoons extra virgin olive oil
- 2 scallions, finely chopped
- 2 tablespoons salted or brined capers, rinsed well, roughly chopped if large
- a large handful of salad leaves
- 1/2 to 1 yellow pepper, cut into thin strips
- slice white bread from a country-style or gluten-free loaf
- 1⁄3 cup mixed fresh herbs, such as flat-leaf or curly parsley, marjoram, oregano, and thyme leaves
- 2 tablespoons olive oil
- finely grated zest of 1 lemon
- 4 tablespoons lemon juice
- 1/2 cup extra virgin olive oil
- salt and freshly ground black pepper
Bring a small pot of salted water to a boil and cook the potato or potatoes until tender. Leave to cool then peel the skin off the medium potato, if using.
Meanwhile, preheat the oven to 300°F. Line a baking sheet with parchment paper.
Process the bread and herbs together in a food processor with salt and pepper. Pour into a bowl and mix with the oil and the lemon zest. Transfer the crumbs to the lined baking sheet and bake for about 5 minutes until crisp.
Meanwhile, break up the potatoes into bite-sized pieces.
Preheat the broiler to high. Mix the squid with the oil, season well, and place on a broiler pan. Cook for 3 to 5 minutes until just cooked through and lightly browned, turning halfway through cooking.
Toss the remaining salad ingredients with the dressing and arrange on individual plates. Add the squid slices and sprinkle on the bread crumbs to finish.
About this recipe
"Soft squid and crumbly potatoes are set off perfectly here with crunchy herb bread crumbs and citrus dressing. Enjoy this salad as a light lunch or appetizer. We learned to make these green bread crumbs in Sicily, where they topped an octopus and tomato pasta. They freeze well, so store any leftovers in a small plastic bag, squeeze out the air, and freeze for up to 3 months." -- Katie and Giancarlo Caldesi
Recipe from Around the World in 120 Salads by Katie and Giancarlo Caldesi, Published by Kyle Books, Photographed by Helen Cathcart.
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