Cullen's Squid Lime Jicama Salad
1 1/2 lb Squid cleaned and sliced
1/4 cup Lime juice
3/4 cup Extra-virgin olive oil
1/2 tsp Salt
1/4 tsp Freshly-ground black pepper
1 x Jicama peeled, and cut into julienne
1 x Red pepper minced
2 x Serrano chiles seeded if desired, stemmed and minced
6 x Scallions sliced thinly
2 x Italian Roma tomatoes seeded and diced
1/2 bn Cilantro washed and chopped
1 head Romaine lettuce separated into leave washed and dried
QUICK COURT BOUILLON
1 qt Cold water
1 x Onion coarsely chopped
1 x Bay leaf
10 x Peppercorns
1 tbl Salt
1/4 cup Vinegar
(or 3/4 cup dry white wine)
Method :
Bring all court bouillon ingredients to a boil in a medium sauce pan, lower to a
simmer, and cook 15 to 20 minutes.
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.
This recipe yields 4 appetizer servings.
Comments: To clean squid, pull gently on the tentacles to separate them from the
hood; most of the intestines will pull out as well. Cut off the tentacles below
the eyes and reserve. Pull out long plastic like "quill" and discard
it and the intestines. Rinse out the hoods and, if desired, pull off the purple
skin with your fingers or a paper towel. Slice body into 1/4-inch rings. Set
rings aside with the tentacles until needed.