When I eat squid salad I feel transported back to the sunny mediterranean and here for you is my recipe of squid and potato salad with a drizzle of citrus, parsley and garlic dressing.
Portion for 2 people (all measurements are to taste, you might want more/less potatoes or tomatoes in your salad) :
170g cherry tomatoes
2 large squids
For the dressing:
1 or 2 cloves of garlic (to taste)
1 pinch of salt
1 pinch of black peppercorns
2 squeezed limes or lemons (to taste)
1 bunch of parsley
1-In a large pan boil the potatoes with their skin on until cooked. When ready, drain, peel, cut in small cubes and leave to cool.
2- Bring some water to boil and add a few peppercorns and salt, add the cleaned whole squids and boil for 20 minutes. Turn the heat off and leave to rest about 15 minutes in the hot water (if you want them very tender leave them to cool completely in the water). When cooled cut into rings and set aside.
3-When the squid and potatoes are cooled, cut the cherry tomatoes and mix all the ingredients together in a bowl.
The base of this dressing is just like the pesto one which you can find here. I use a mortar and pestle.
1- Start by grinding the garlic cloves with a pinch of salt in the mortar until a creamy like texture is formed. Add a few peppercorns (or normal black pepper).
2- Add the parsley and continue grinding. When the parsley will have formed a green essence, mix in the squeezed lime or lemon juice and olive oil.
3- Adjust the salt and pepper to taste.
4- Add the dressing to the squid, potatoes and tomatoes mixture... Et Voilà! Enjoy!