Salad of Grilled Squid and Provençal Vegetables

Recipe from 'Kitchen Secrets' by Raymond Blanc. Click here to purchase book. 

A juicy, colourful, summer salad with flavours from Provence. A great summer dish, simple, satisfying and nutritious with the pure protein of the squid, fabulous vegetables and the best olive oil!

Preparation time: 20 minutes, plus 30 minutes marinating.

MAIN Squid Salad

Ingredients Required

For the grilled squid
3 x 300g (each) Medium squid, cleaned, tentacles reserved
1 Red chilli (Rio Grande, deseeded and finely chopped)
2 tbsp Olive oil
10g Grated palm sugar (or dark muscovado) (*1)
2 pinches Salt
For the provencal vegetables
1 Courgette (150g), trimmed
1 Fennel bulb (300g), trimmed
200g Oven or sundried tomatoes (*2)
1 tbsp Extra Virgin olive oil
1 pinch Sea salt
1 pinch Freshly ground, black pepper
For the rocket salad
100g Rocket leaves, picked and washed
1 tbsp Balsamic vinegar, 8 year old
2 tbsp Extra Virgin olive oil
1 pinch Freshly ground, black pepper
To garnish
4/5 Parmesan shavings
1 dash Extra Virgin olive oil

Cooking Method

Planning ahead

The Provençal vegetables may be prepared and marinated a day in advance. Oven-dried tomatoes can be prepared up to a week ahead.

To prepare the squid

Cut open the squid pouches along the body line and score on the inside3, then cut each one into 3 pieces. Place in a bowl with the tentacles, olive oil, lemon juice, chopped chilli, sugar and salt. Toss to mix and leave to marinate for 30 minutes (*4).

To prepare the Provençal vegetables

Heat your griddle pan. Using a mandolin, cut both the courgette and fennel lengthways into long, wafer-thin (2mm) slices. Cook the courgette and fennel slices in the hot griddle pan, in batches as necessary, for 1 minute on one side and then remove from the heat and place in a shallow dish. Add the oven-/sun-dried tomatoes, drizzle with the olive oil and season with salt and pepper; set aside.

For the rocket salad

Place the rocket leaves in a bowl. For the dressing, whisk together the balsamic vinegar, olive oil and pepper.

To grill the squid

Preheat the griddle until very hot (*5) then add the squid and cook for 15–30 seconds on each side. Immediately remove from the griddle to a warm plate. Taste and adjust the seasoning if necessary.

To serve

Pile the rocket salad in the middle of each plate and dress lightly. Surround with the grilled squid and Provençal vegetables. Drizzle with extra virgin olive oil and top with some Parmesan shavings.

 

Kitchen Secrets

Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury. 

Click here to purchase book.

Recipe © Raymond Blanc 2011.

Photograph © Jean Cazals 2011.