How to make 4 people squid, lemon and caper salads? Squid, lemon and caper salad recipe and ingredient shared on our page. Making your own recipe Squid, lemon and caper salad is easy and they taste so much better.
4 bunches baby red beetroot with tops
about 300 gram (Use half yellow beetroot if you can find some)
600 gram squid, cleaned, gutted and cut into rings (ask your fishmonger to do this)
juice of 3 unwaxed lemons, with their leaves if possible, plus extra lemon wedges to serve
2 tbsp capers, soaked and rinsed if packed in salt
3 garlic cloves, finely sliced
5 whole black peppercorns
40 gram pitted Kalamata, halved, or whole small black olives
100 ml extra virgin olive oil
IPut a generous handful of salt into a large pan of water and bring to a rolling boil. Blanch the squid in the pan for no more than 30 seconds, then drain. Alternatively, sear it on a ridged griddle or cast iron frying pan for about 30 seconds on either side.
Using a potato peeler or fruit knife, peel four or five strips of lemon zest and put them in a mixing bowl. If the lemons have leaves, destalk and shred two of them to add to the zest. (You could use bay leaves instead.)
Add the capers to the bowl with the lemon juice, garlic, peppercorns, olives and oil. Mix thoroughly, then stir in the squid while still warm. Cover and marinate in the fridge, ideally overnight.
Serve with lemon wedges. It shouldn’t need salt but check to make sure.
This is actually best made a day ahead, so is good for entertaining. It is great served with thin slices of fennel or chicory, on toast or tossed with some warm new potatoes. Your enjoy meal!