Stuart Gillies
from
Market Kitchen
This speedy seafood salad from Stuart Gillies is dressed with a tangy passion fruit and ginger dressing
This speedy seafood salad from Stuart Gillies is dressed with a tangy passion fruit and ginger dressing
Chicory, crab and squid salad
Method
2. For the salad: bring a pan of water to the boil and blanch the squid rings for 10 seconds. Drain.
3. Roughly break up the leaves of the chicory and put into a bowl with most of the dressing. Toss to combine. Add the squid and crab meat and mix again.
4. Pile onto a serving plate and drizzle with more dressing.
Prep:
10 min
Cook: 5 min
Cook: 5 min
Ingredients
For the passion fruit dressing
2 tbsp white wine vinegar8 tbsp Olive oil
1 tsp grated Ginger
1 passion fruit, seeds removed
1 tbsp frozen puree passion fruit
For the salad
200g baby squid, cut into rings4 chicory heads
400g fresh crab meat
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