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Calamari and apple salad

Stephanie Alexander
Stephanie Alexander

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Calamari and apple salad
Calamari and apple saladMarina Oliphant

Based on a recipe from The Cook's Companion.

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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

  1. 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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Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

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