Poached squid salad with lime and jicama
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Squid; cleaned and sliced |
| ¼ | cup | Lime juice |
| ¾ | cup | Extra-virgin olive oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| 1 | Jicama; peeled, and | |
| ; cut into julienne | ||
| 1 | Red pepper; minced | |
| 2 | Serrano chiles; seeded if desired, | |
| ; stemmed and minced | ||
| 6 | Scallions; sliced thinly | |
| 2 | Italian Roma tomatoes; seeded and diced | |
| ½ | bunch | Cilantro; washed and chopped |
| 1 | Head Romaine lettuce; separated into leave | |
| ; washed and dried | ||
| === QUICK COURT BOUILLON === | ||
| 1 | quart | Cold water |
| 1 | Onion; coarsely chopped | |
| 1 | Bay leaf | |
| 10 | Peppercorns | |
| 1 | tablespoon | Salt |
| ¼ | cup | Vinegar |
| (or 3/4 cup dry white wine) | ||
Directions
Bring all court bouillon ingredients to a boil in a medium sauce pan, lower to a simmer, and cook 15 to 20 minutes. Place squid in medium saucepan.
Strain hot court bouillon over the squid. Turn heat on low so that liquid steams but does not simmer, for 1 minute. Taste a squid ring: it should be just opaque and tender. If still chewy and translucent, cook for another 30 seconds to 1 minute but no longer. Drain squid and place in large bowl.
Place lime juice in small bowl and drizzle in olive oil while whisking so as to form an emulsion. Pour vinaigrette over squid and stir to combine.
Add all remaining ingredients except cilantro and lettuce, and stir well.
Can be served immediately or held up to one day in refrigerator. Stir in cilantro immediately before serving. Serve on leaves of Romaine lettuce arranged on chilled plates. This recipe yields 4 appetizer servings.
Comments: To clean squid, pull gently on the tentacles to separate them from the hood; most of the intestines will pull out as well. Cut off the tentacles below the eyes and reserve. Pull out long plastic like "quill" and discard it and the intestines. Rinse out the hoods and, if desired, pull off the purple skin with your fingers or a paper towel. Slice body into ¼-inch rings. Set rings aside with the tentacles until needed.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6321 broadcast 01-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.