How To Make Squid Salad
How To Make Squid Salad
Squid salad is a colourful and flavourful course to serve to your guests. Chef Matt shows how superb and surprisingly easy it is.
Step 1: You will need
- Green Leaves
- Dijon Mustard
- Olive Oil
- White Wine
- Lemon Juice
- Black Pepper
Hi there. I'm Matt from the Underground Cookery School, and today, I'm going to do a video cookery lesson for you. So, one of the best reasons for doing this video is it enables me to show you how to do a salad dressing.
Now, I've got a pan which I'm going to put on the hob and I'm going to bring that out to a reasonable temperature and I've already put it on before so it's already quite hot. So, in a second, I'm going to put the prepped squid on there which requires very little cooking at all. To make the salad dressing, a dash of olive oil or a little bit more maybe, a dash of white wine vinegar, a squeeze of lemon juice, and this is the recipe for any salad dressing.
It's a good house dressing, this, a pinch of black pepper, Dijon mustard, a pinch of salt, and then just give it a good old whisk until it emulsifies and that's your salad dressing. Whenever you dress a salad, I think what you should always do is make a dressing in the bowl. If we look over here, we can see that's just beginning to cast.
I'm just going to let it cool down a little bit. I'm actually going to cook this squid off the heat, down in there, away from you, so any splash-back goes over there, and all of that can go over here. Very little cooking time is required for this, probably about 30 seconds each side.
I'm just going to carry on. Now, I've got some chorizo which I've prepared which can also go in the pan, and the fat from the chorizo will also flavour the squid. I'm just going to give that a good old turn.
There we go. So, that squid's now ready. I'm just going to take that off the flame.
I'm going to let the chorizo carry on cooking for a little bit longer and then what I'll do is I'll use some of that oil in here because what you've effectively got is a chorizo oil. So, I'm going to put that back on the hob. Now, what we're going to do is dress the salad.
So, we've already made the dressing so the leaves just go in straight into this pan and give it a good old toss. And that, in essence, is how to dress a salad properly. So now, I'm just going to put the dressed salad on the dish like that.
I'm just going to check on our chorizo. Now, as you can see, quite a furious heat there, we've got quite a lot of chorizo oil in there. I'm going to cook the rest of that off the heat.
I'm just going to present, you know, you can't just plunk the squid onto the dish because it wouldn't be very appetizing. So, I'm just going to cut it into little slices like that or little rings which we can then put around our dish like that. Whenever you do make a dish, always try and give it as much height as you possibly can and it just looks way more appetizing and interesting.
So, we're actually using the squid as the base of the dish there, like that, and then finally, what we can do is take this lovely chorizo and add those, and then finally just to finish the dish off, give it some lovely flavour and also some lovely colour. What I'm going to do is add what will be a little bit of that chorizo oil just around there and there you have the exquisite salad of squid with chorizo. .