Shanna's Squid Bitter Leaf Salad
500 gm cleaned squid
6 tbl extra virgin olive oil
2 clv garlic crushed
1 tbl chopped fresh thyme
175 gm bitter salad leaves
I small red onion finely chopped
12 x cherry tomatoes
2 tbl balsamic vinegar
1 x salt and pepper fresh
basil leaves to garnish
Method :
Rinse squids body pockets under cold running water: peel off any purple skin.
Slice into 7.5cm pieces and use a sharp knife to score a lattice pattern.
Leave tentacles whole.
Place squid in a bowl with half the oil the garlic and thyme.
Mix cover and chill for 30 minutes.
Tear salad leaves into a bowl and scatter over onion and tomatoes.
Preheat dry cast iron griddle pan over high heat for 5 minutes then lower heat
to medium. Arrange squid on griddle in a single layer and sizzle for 1 minute
then turn and cook for a minute more.
Transfer squid to top of salad leaves with a slotted spoon.
Add remaining oil and vinegar to the pan and heat for a few minutes scraping up
the bits from the bottom of the pan.
Season and trickle over the salad.
Garnish with basil and serve.
Serves 4