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Tomato, Fennel and Baby Squid Salad in a Red Wine and Parsley Vinaigrette

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A delightful salad filled with delicious things!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 10 mins
Categories: Dish Type, Fish & Seafood, Lunch, Main Ingredient, Mains, Meals and Courses, Salads, Vegetables
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Ingredients

  • 1/4 C (60 ml) extra virgin olive oil
  • 1 red onion, finely sliced
  • 1 clove garlic, crushed
  • 1 chilli, seeded and finely sliced
  • 400 g baby squid, cleaned, rinsed and patted dry
  • juice and zest of 1 lemon
  • 200 g cherry tomatoes, halved
  • 1 bulb fennel, finely sliced
  • 2 Tbsp (30 ml) red wine vinegar
  • salt and freshly milled black pepper
  • 1 handful of parsley, roughly chopped
  • baby lettuce leaves, for serving

Method

Heat 1 Tbsp (15 ml) of the olive oil in a pan and sauté the onion, garlic, chilli and squid for a few minutes, until the squid is cooked. Add the lemon juice and zest and remove from heat immediately. Place the squid in a bowl and add the rest of the ingredients, including the remaining olive oil. Toss lightly to combine, check seasoning and refrigerate for a few hours or until chilled. Arrange a couple of baby lettuce leaves on a platter and top with the marinated squid salad.