Squid salad with lemon basil and olives

Squid salad with lemon basil and olives

This is a big salad. I served this at a wee gathering of people, and it easily coped with 6 adults and 4 kids. Of course there was load of other stuff too. If just serving this, I would say you could easily cover 4-6 people no problem. It’s big, it’s tasty, it looks impressive with all those colours. This is my Squid salad with lemon basil and olives.

Squid salad with lemon basil and olives

I think that would look rather good on any restaurant table, beautiful vibrant colours.

So what do we need for the Squid salad with lemon basil and olives;

(I will cover the squid separately)

  • 2 packets of roughly chopped lemon basil;
  • 1 jar of pitted black olives – I simply sliced these thinly;
  • 8 stalks of trimmed and finely sliced celery;
  • 5 roughly chopped shallots;
  • 3-4 tablespoons lemon juice;
  • 4 finely chopped garlic cloves;
  • Some good Olive oil;
  • A good pinch of sea salt and cracked black pepper.

You will also need 5-6 decent sized squid or sotong, prepared like this;

  1. Pull off the head,  and all the innards should come along with it too;
  2. Cut off the tentacles just below the beak at the base of the head – keep the tentacles and throw the rest away;
  3. Pull the see through, plastic looking quill from the main body – it should come away in one;
  4. Give the main body a good rinsing making sure there is no slimy goo inside;
  5. With a tenderiser hammer give the bodies a good bash on either side with out going too hard; and
  6. Cut the squid to rings.

And we’re off to make Squid salad with lemon basil and olives;

Phase I – squid time

  1. In to your wok add the squid rings, oil and garlic and fry off for about 2-3 minutes until it puffs up;
  2. You don’t want it tough, so not much longer than that;
  3. Take it off the heat and set aside and let it cool.

Phase II – salad time

  1. In a salad bowl add in all the other ingredients – celery, shallots, olives, and lemon juice;
  2. Give them a good toss round;
  3. In with the cooled squid and juices from the wok;
  4. A good pinch of sea salt and cracked black pepper;
  5. Give it another stir;
  6. Have a taste – if you want more citrus just add in more lemon juice.

You have finished the Squid salad with lemon basil and olives, my friends. It’s an easy one, but effective. You could also add a roughly chopped chili padi or two in there too as that would be an awesome match with the other ingredients. Up  to you. A completely empty bowl was left on the table after the meal, which is always a good sign. This one really works, it is a superb salad that you should try, and if you do try – ENJOY!!!

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