Cooking squid hot and fast is one of my favorite preparations. If you prefer boiled squid, simply drop cleaned squid into a pot of lightly salted water and cook until it turns white, about 1 minute. Then transfer to a bowl and season with the salt, pepper, olive oil, and red pepper flakes called for in the recipe.
Add about 4 ounces sliced Spanish chorizo to the salad for a bit more substance. When the second batch of squid is almost cooked, add the chorizo to the pan for the last minute of cooking—just enough to warm it and release some of its flavor.
The toasted breadcrumbs add a welcome crunch, but you can omit them and serve the salad with tomato-rubbed crostini. Toast or grill thick slices of rustic bread, lightly rub with a clove of garlic, and then rub with the cut side of a halved tomato. Finish with a drizzle of olive oil and a sprinkle of salt, and serve alongside the salad.
Recipe from Salad for Dinner by Tasha DeSerio, photography by Kate Sears and published by The Taunton Press 2012.
Salad for lunch? Salad for dinner? It’s easy – and delicious – to turn salads into main meals with this original collection from chef Tasha DeSerio. As more and more home cooks are looking to eat healthy using local and regional offerings, the whole-meal salads highlighted here will satisfy vegetarians and meat-eaters alike. Simple, yet sophisticated and showcasing the author’s talent for presenting beautiful ingredients in an artful way, the recipes encompass everything from greens to meat and fish, dairy, and pasta and grain. With detailed information on in-season fruits and vegetables, lesser-known salad fixings, preparation techniques (including make ahead tips), and a comprehensive chapter on salad basics, readers will have all they need to turn out satisfying and beautiful...© 2013 Tasha DeSerio / GMC Distribution · Reproduced with permission.
Drain the chickpeas, put them in a medium pot, and add water to cover by 11?2 inches. Add the bay leaf and a tablespoon of oil and bring to a boil. Season with a generous pinch of salt, reduce the heat, and simmer gently until the chickpeas are tender, about 11?2 hours. If the chickpeas start to peek through the cooking liquid, add a splash more water. Remove from the heat, set aside at room temperature, and let the chickpeas cool slowly in their liquid.
Heat a large, heavy sauté pan over high heat. When hot, add 2 tablespoons oil and half the squid. Season with salt and a pinch of red pepper flakes. Sauté the squid until the bodies are golden and the tentacles are nicely caramelized, 3 to 4 minutes, stirring once or twice. Be careful as you cook—the squid as it tends to pop. Transfer the squid to a bowl and return the pan to the stovetop over medium heat. Add about 3 tablespoons of the chickpea cooking liquid (or water if using canned chickpeas) to the hot pan, and use a wooden spoon to scrape up the caramelized bits clinging to the bottom. Add the liquid to the bowl of squid. Then rinse the pan clean and wipe dry, return it to the stovetop over high heat, and repeat the process with the remaining squid.
To make the vinaigrette, combine the garlic, onion, and vinegar in a small bowl with a pinch of salt. Let sit for 10 to 15 minutes. Whisk in the remaining 1?2 cup oil. Set aside.
Drain the chickpeas and put them in a large work bowl; discard the bay leaf. Add the warm squid and its juices, the vinaigrette, celery, marjoram, and parsley. Fold gently to combine. Taste for salt and vinegar, and adjust as necessary. If you want a little more heat, add cayenne to taste.
Just before serving, lightly toss the frisée in a small bowl with a squeeze of fresh lemon juice (about 1 tablespoon) and a pinch of salt. Taste and add more lemon juice or salt if necessary. Scatter the frisée on a platter or individual serving plates and spoon the chickpeas and squid on and around the greens. Sprinkle the toasted breadcrumbs on top, if using. Finish each plate with a dollop of aïoli (if desired), or pass at the table, and serve immediately.