Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Poached Squid Salad with Lime and Jicama
- Level: Easy
- Yield: 4 appetizer servings
Ingredients
1 1/2 pounds squid, cleaned and sliced
1 recipe quick court bouillon
1/4 cup lime juice
3/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper
1 jicama, peeled and cut into julienne
1 red pepper, minced
2 serrano chiles, stemmed, seeded if desired and minced
6 scallions, sliced thinly
2 Italian Roma tomatoes, seeded and diced
1/2 bunch cilantro, washed and chopped
1 head Romaine lettuce, washed, separated into leaves, and dried
QUICK COURT BOUILLON:
1 quart cold water
1 onion, chopped coarsely
1 bay leaf
10 peppercorns
1 tablespoon salt
1/4 cup vinegar or 3/4 cup dry white wine
Directions
- Place squid in medium saucepan. Strain hot court bouillon over the squid. Turn heat on low so that liquid steams but does not simmer, for 1 minute. Taste a squid ring: it should be just opaque and tender. If still chewy and translucent, cook for another 30 seconds to 1 minute but no longer. Drain squid and place in large bowl. Place lime juice in small bowl and drizzle in olive oil while whisking so as to form an emulsion. Pour vinaigrette over squid and stir to combine. Add all remaining ingredients except cilantro and lettuce, and stir well. Can be served immediately or held up to one day in refrigerator. Stir in cilantro immediately before serving. Serve on leaves of Romaine lettuce arranged on chilled plates.
QUICK COURT BOUILLON:
- Bring all ingredients to a boil in a medium sauce pan, lower to a simmer, and cook 15 to 20 minutes. Strain hot court-bouillon over squid.