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Method         

A simple and vibrant surf and turf dish with excellent flavours



Squid Salad with ‘nduja and Crème Fraiche

SERVES 4

TIME 45 MIN

DIFFICULTY = EASY

500g of squid, cleaned   BUY ONLINE

2 lemons, juice only

Sea salt


Pork & 'Nduja Meatballs

200g of 'nduja

100g of pork mince

1 shallot, finely diced / grated

50g of breadcrumbs

Olive oil


Croutons

2 slices of sourdough bread

25ml of olive oil

2 pinches of sea salt


Vinaigrette

25ml of Chardonnay vinegar

75ml of extra virgin olive oil

sea salt


Salad

30g of frisée lettuce

5g of fresh chervil

20g of pea shoots

2 spring onions, finely sliced


To Finish

200g of crème fraîche




 




























Clean the squid and cut the bodies into evenly sized 1/2cm ringlets. Bring a pan of salted water to the boil and add the lemon juice. Drop the squid in for 30 seconds, strain and refresh in ice cold water. Remove from the water and store in the fridge until required


For the 'nduja balls, mix the shallots with the 'nduja and sausage meat. Add the breadcrumbs, mix well and form into 20g balls Place a frying pan over a medium-high heat with a small amount of olive oil. Fry the balls until golden brown on all sides, remove from the pan, season with salt and allow to rest


For the croutons, cut or tear the sourdough into bitesize chunks. Mix with the olive oil, season with salt and place into a preheated oven set to 180˚C/gas mark 4 for 10-12 minutes until crunchy and golden brown. Remove from the oven and store in a warm place


For the vinaigrette, combine the vinegar, salt and oil in a bowl, or container with lid. Whisk or shake until combined. Taste and adjust the seasoning accordingly


To prepare the salad, pick out the bright green frisée leaves and combine in a bowl with the sliced spring onion, picked chervil leaves and pea shoots. Just before serving, add the croutons and dress to taste


Pan-fry the squid in a very hot pan with olive oil for 10-15 seconds, remove. Reheat the 'nduja in the same pan. Serve the hot squid and 'nduja on the dressed salad with some dollops of créme frâiche to finish



 






 





































 



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