Squid salad with 'nduja and crème fraîche
Item 1 of 1
This simple and vibrant surf and turf dish with piquant 'nduja and delicate squid screams of the Mediterranean in springtime. Dominic Chapman recommends using fresh Cornish squid because of its tender qualities; however, if you can't get hold of fresh squid, you can soak frozen squid in milk or kiwi fruit overnight to help tenderise the flesh.
discover more:
Ingredients
Metric
Imperial
Pork & 'nduja meatballs
- 200g of 'nduja
- 100g of pork mince
- 1 shallot, finely diced / grated
- 50g of breadcrumbs
- olive oil
Croutons
- 2 slices of sourdough bread
- 25ml of olive oil
- 2 pinches of sea salt
Vinaigrette
- 25ml of Chardonnay vinegar
- 75ml of extra virgin olive oil
- sea salt
Salad
- 30g of frisée lettuce
- 5g of fresh chervil
- 20g of pea shoots
- 2 spring onions, finely sliced
To finish
- 200g of crème fraîche
SAVE RECIPE
Method
1
Clean the squid and cut the bodies into evenly sized 1/2cm ringlets. Bring a pan of salted water to the boil and add the lemon juice. Drop the squid in for 30 seconds, strain and refresh in ice cold water. Remove from the water and store in the fridge until required
2
For the 'nduja balls, mix the shallots with the 'nduja and sausage meat. Add the breadcrumbs, mix well and form into 20g balls
- 200g of 'nduja
- 100g of pork mince
- 1 shallot, finely diced / grated
- 50g of breadcrumbs
3
Place a frying pan over a medium-high heat with a small amount of olive oil. Fry the balls until golden brown on all sides, remove from the pan, season with salt and allow to rest
- olive oil
4
For the croutons, cut or tear the sourdough into bitesize chunks. Mix with the olive oil, season with salt and place into a preheated oven set to 180˚C/gas mark 4 for 10-12 minutes until crunchy and golden brown. Remove from the oven and store in a warm place
- 2 slices of sourdough bread
- 2 pinches of sea salt
- 25ml of olive oil
5
For the vinaigrette, combine the vinegar, salt and oil in a bowl, or container with lid. Whisk or shake until combined. Taste and adjust the seasoning accordingly
- 25ml of Chardonnay vinegar
- 75ml of extra virgin olive oil
- sea salt
6
To prepare the salad, pick out the bright green frisée leaves and combine in a bowl with the sliced spring onion, picked chervil leaves and pea shoots. Just before serving, add the croutons and dress to taste
- 30g of frisée lettuce
- 5g of fresh chervil
- 20g of pea shoots
- 2 spring onions
7
Pan-fry the squid in a very hot pan with olive oil for 10-15 seconds, remove. Reheat the 'nduja in the same pan. Serve the hot squid and 'nduja on the dressed salad with some dollops of créme frâiche to finish
- 200g of crème fraîche
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024