MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Supions A La Provencale (Warm Squid Salad w/Bibb Lettuce
Categories: Seafood, Greens, Vegetables, Breads, Citrus
Yield: 4 servings

3 cl Garlic; fine chopped,
- divided
1/4 c + 2 tb EVOO; divided, more
- as needed
2 tb White wine vinegar
1 ts Mayonnaise
3/4 ts Dijon mustard
1 1/2 ts Kosher salt; divided
Fresh ground black pepper
1 lb Cleaned squid; bodies in 1"
- squares, tentacles halved
- lengthwise
1 Head Bibb lettuce; in bite
- size pieces
1/2 sm Head radicchio; in bite-size
- pieces
4 sl Thick country bread; lightly
- toasted, crusts off, in
- 1/2" cubes
3 tb A-P flour
1/4 c Oil; divided, more as
- needed
1/4 c Fine chopped parsley leaves
1 Lemon; quartered, garnish

In a small bowl, combine one garlic clove and 2
tablespoons of the olive oil and set aside to infuse for
20 minutes; set aside.

In a jar, shake together the vinegar, mayonnaise, and
mustard. Add the remaining olive oil, 1/2 teaspoon of
the salt, and black pepper to taste and shake until
thickened slightly; set aside.

To a large resealable bag, add the flour and remaining
salt and shake to combine. Add the squid, rub the
mixture around until the pieces are evenly coated, and
set aside.

In a large, shallow serving bowl, mound the lettuce and
radicchio and set aside.

Strain the garlic oil into a large skillet (discarding
the garlic) and turn the heat to medium. Add the bread
and fry, stirring occasionally and adding more oil if
the pan looks dry, until toasted and golden, about 8
minutes. Scatter over the salad.

To the empty skillet, add half of the vegetable oil and
turn the heat to high. When it begins to smoke, add half
of the squid. Stir to break up any large pieces, then
cook, undisturbed, until deep golden on one side, about
4 minutes. Scrape the cooked squid onto a plate, then
repeat with the remaining vegetable oil and squid,
leaving the second batch in the pan.

Add back the reserved squid and a tablespoon of
vegetable oil if the pan looks dry. Add the parsley and
remaining garlic and cook, stirring continuously, until
fragrant (do not burn), 30 - 60 seconds. Remove from the
heat.

Working quickly, shake the vinaigrette to recombine and
pour it over the lettuce mixture. Using your hands or
tongs, toss to coat. Scatter the squid atop the lettuce,
garnish with lemon wedges, and serve immediately.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... "There is still no cure for the common birthday." -- John Glenn
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)