Calamari and apple salad

all details

Based on a recipe from The Cook's Companion.

Calamari and apple salad
Photo: Marina Oliphant

Ingredients

  • For the salad
  • 6 small calamai, cleaned and sliced into rings, tentacles cut into clusters
  • 1 Granny Smith apple, unpeeled and cut into julienne
  • 3 shallots, very finely sliced
  • 1 tbsp coriander leaves
  • 1 tbsp freshly torn mint leaves
  • 3 tbsp peanuts
  • 12 crunchy cos or iceberg lettuce leaves
  • For the dressing
  • 2 fresh chillies, seeded and finely sliced
  • 1 tbsp palm sugar
  • 2 tbsp fish sauce
  • 1 tbsp lime juice

Method

For the dressing

Mix all ingredients and reserve in a small bowl until needed.

For the salad

Place calamari in a small saucepan with 3 tbsp of water and put the lid on tightly. Bring to boil over medium heat (perhaps 3 minutes). Lift lid, give a big stir, replace lid for another minute then taste a ring. If tender, immediately drain the calamari through a colander. Shake.

Combine with apple, 2/3 of the shallots, herbs and peanuts. Mix and drizzle with dressing.

Pile into salad leaves.

Gently saute the remaining sliced shallots in a trace of oil until golden. Drain on a paper towel. Scatter over the finished salad.

 

This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

 

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