Recipe courtesy of Sunbird Kitchen
Local Jigged Squid Salad
1 hr 10 min
35 min
4 servings, plus additional vinaigrette
1 hr 10 min
35 min
4 servings, plus additional vinaigrette


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 


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.



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