Based on a recipe from The Cook's Companion.
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
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
The best recipes from Australia's leading chefs straight to your inbox.
Sign up