au.mpmn-digital.com
New recipes

Squid and Fennel Salad With Citrus and Basil

Squid and Fennel Salad With Citrus and Basil


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Zest Meyer lemons and 1 orange with a microplane; reserve zest.

With a sharp serrated knife, cut off the top and bottom off each citrus so it sits stable on a cutting board, and slice off zest, pith, and membrane. Over a bowl, cut out supremes or segments by cutting along each side of the membrane toward the core, and allowing the supremes to fall into the bowl. You should have about 4 cups of citrus fruit supremes.

Shave the fennel head as thin as you can, cutting crosswise on a mandoline. Set the shaved fennel aside in a separate bowl. If you want to do this ahead of time, you can store the fennel in ice water with a bit of lemon to keep it bright and crunchy. You should have about 4 cups of shaved fennel.

Pick the basil, mint, and tarragon. Slice the basil and mint top to bottom with a sharp knife or tear the leaves in half. You should have about 2 cups of herbs.

Spread the squid out on paper towels, blot dry, and season with salt and pepper. Heat a sturdy pan on medium high heat. Working in batches, add a bit of canola oil, and sear the squid. It helps to press down on the squid with a spatula as it cooks to keep it in contact with the pan. Flip the squid after 1-2 minutes, and cook for 1-2 minutes on the other side. The squid is done when the liquid in the center of the tubes runs clear. Remove to a sheet pan to rest while you finish the rest of the squids. Wipe your pan between batches to avoid the squid juices burning.

When you’ve finished cooking all the squid, slice the tubes into very thin rings.

To assemble, put fennel, squid, Meyer lemon and orange zest, citrus supremes, and herbs into a large mixing bowl. Season well with salt and pepper. Drizzle with extra virgin olive oil, and season with Aleppo pepper, crushed red pepper, or chile oil to taste. Toss gently, so you don’t break up the citrus. Divide evenly between 4 to 6 bowls.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Recipe Summary

  • 4 red radishes, sliced paper thin
  • 1/2 small zucchini, sliced paper thin
  • 1/2 small yellow squash, sliced paper thin
  • 1/2 fennel bulb, halved lengthwise and sliced paper thin
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon minced preserved lemon rind
  • 1 tablespoon minced shallot
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 ounces cleaned squid, bodies sliced crosswise 1/4 inch thick and tentacles left whole
  • 8 cherry tomatoes, halved or quartered if large
  • 12 niçoise olives, pitted
  • 1/4 cup chopped mixed herbs, such as parsley, basil and chives
  • Piment d&rsquoEspelette and fleur de sel, for garnish

Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.

In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.

Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d&rsquoEspelette and fleur de sel.


Watch the video: Σαλάτα με καλαμάρι και πορτοκάλι. Alexandros Papandreou