Recipe courtesy of Sunbird Kitchen
Local Jigged Squid Salad
Total:
1 hr 10 min
Active:
35 min
Yield:
4 servings, plus additional vinaigrette
Level:
Easy
Total:
1 hr 10 min
Active:
35 min
Yield:
4 servings, plus additional vinaigrette
Level:
Easy

Ingredients

Smashed Potatoes:
  • 1 tablespoon white vinegar
  • 8 ounces small waxy potatoes 
  • 1/4 cup extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper 
Squid Salad:
  • 8 ounces squid tentacles and bodies, cleaned
  • Extra-virgin olive oil, for oiling the squid and griddle
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup pitted oil-cured black olives, roughly chopped 
  • Generous pinch of red pepper flakes 
  • Juice of 1 lemon 
Preserved Lemon Vinaigrette:
  • 1/2 cup white wine vinegar
  • 1/4 cup preserved lemon puree (see Cook's Note)
  • 1 tablespoon honey 
  • 1 teaspoon Dijon mustard 
  • 1 cup canola oil 
  • 1/2 cup extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper 
Seasonal Greens Salad:
  • 2 cups arugula
  • 1/2 cup fresh mint leaves 
  • 1/2 cup fresh parsley leaves 
  • 1 peach, cut into thin slices 

Directions

For the smashed potatoes: In a stockpot, combine 6 cups of cold water and the vinegar. Add the potatoes and cover the pot. Bring to a boil, lower to a simmer and cook the potatoes until fork-tender, about 30 minutes.

Drain the potatoes and allow them to dry for a few minutes. In a medium bowl, toss the potatoes with the olive oil and season with salt and pepper.

Heat a flat griddle pan over medium-high heat until hot. Add the potatoes and cook until crispy, about 3 minutes per side. Use a spatula to gently smash the potatoes. 

For the squid salad: In a medium bowl, toss the squid with some olive oil and season with salt and pepper.

Oil the hot griddle pan and add the squid. Cook, flipping as needed, until the squid is cooked through, about 3 minutes. Transfer the squid to a cutting board and cut the bodies into bite-sized pieces.

In another medium bowl, combine the cooked squid, olives, red pepper flakes, lemon juice and smashed potatoes. Toss to combine.

For the preserved lemon vinaigrette: In a large bowl, combine the white wine vinegar, lemon puree, honey and Dijon mustard and whisk well to combine. Drizzle in the canola and olive oils, whisking until emulsified. Season with salt and pepper.

For the seasonal greens salad: Combine the arugula, mint, parsley and peach slices in a bowl. Add 2 tablespoons of the preserved lemon vinaigrette and toss well.

To assemble the salad, portion the seasonal salad greens on plates, followed by the potato and squid mixture.

Cook's Note

Jarred preserved lemons can be found in many grocery and specialty food stores, as well as online. To make the preserved lemon puree, pulse preserved lemon rinds in a food processor until pureed evenly.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Local Beet Salad

Grilled Squid Salad

Recipe courtesy of Eddie Russell

Seaside Squid Salad

Recipe courtesy of Alton Brown

Grilled Calamari Salad

Calamari Salad

Grilled Calamari and Arugula Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Neapolitan Calamari and Shrimp Salad

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c