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Squid, Fennel And Avocado Salad

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Ingredients
  Olive oil 2 Tablespoon
  Fresh squid 1 1⁄2 Pound, cleaned, patted dry and cut into thin rings
  Lemon juice 3 Tablespoon
  Grated lemon peel 1 Teaspoon
  Olive oil 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
  Garlic clove 1 Large, minced
  Minced green onion 3 Tablespoon
  Minced fresh fennel bulb/Minced belgian endive 3 Tablespoon
  Minced fresh sweet anise/2/3 teaspoon pulverized fennel seed 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄3 Teaspoon
  Avocados 2 Large, peeled, pitted and cubed
  Fennel bulbs/3 small heads belgian endive, cut lengthwise into strips or 3 small heads romaine lettuce, cut lengthwise into strips 3 Small, cut into strips
  Lemon 1 , scored, thinly sliced (Garnish)
Directions

Heat olive oil in heavy skillet over low heat.
Add squid and cook until tender, about 5 minutes.
Set aside.
Combine lemon juice and peel in bowl.
Whisk in olive oil 1 drop at a time until mixture is thickened.
Stir in garlic, onion, fennel, anise, salt, pepper and squid and mix well.
Cover and refrigerate for 2 days, stirring occasionally.
Add avocado to salad several hours before serving; mix well.
Drain off excess dressing, if necessary.
Mound salad in center of round serving platter.
Arrange strips of fennel, endive or romaine around salad in spoke pattern.
Set 1 lemon slice between each spoke and 1 in center of salad.
Cover and refrigerate.
Let stand at room temperature 1 hour before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Avocado
Interest: 
Healthy

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