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Ingredients
For the dressing
- 200ml water
- 50g caster sugar
- 70ml white wine vinegar
- 1 tsp Coriander seeds
- 1 tsp Mustard seeds
- 1 tbsp Fennel seeds
For the salad
- 1 bunch Asparagus, woody ends removed, sliced into strips, blanched
- 1 small courgette, sliced into strips, blanched
- 50g Peas, out of their pods, blanched
- 100g Broad beans, out of their pods, blanched
- 1 tbsp Olive oil
- 500g Squid, cleaned, sliced into rings
- 1 bunch fresh Basil, torn
- 3 bunches Spring onions
- 50g dandelion leaves
- 5g wild chervil, (or wild fennel), chopped
Method
1. For the dressing: combine all the pickling liquid ingredients together, except for the mustard seeds, in a non-reactive pan and bring to the boil. Remove from the heat and set aside to cool.2. Transfer the liquid to a food processor and add the mustard seeds. Blend together, then season with salt and freshly ground black pepper.
3. For the salad: place all of the vegetables together in a bowl and mix well.
4. Heat the olive oil in a frying pan. Season the squid rings with salt and freshly ground black pepper, then fry for 2-3 minutes, or until nearly cooked through. Add the vegetables to the pan and toss well to mix, then add the basil, spring onions and dandelion leaves and stir through the dressing.
5. To serve, pile the squid salad onto serving plates and garnish with the chopped chervil.
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Latest Comment
Yet again the printed recipe is nothing like the Chef's version. What happened to the Samphire ??