+
0 (0)

Fish and Shellfish, Quick and Easy, Salads

Squid salad with shaved fennel and arugula

Squid salad with shaved fennel and arugula
Rick Loomis / Los Angeles Times

Long-liners setting out for months in pursuit of elusive tuna, salmon fishermen wrestling aboard 60-pound monsters, Dungeness crabbers braving angry seas to retrieve their precious catch -- commercial fishermen are the cowboys of the modern age, heroes braving the elements ... Read more

Total time: About 45 minutes | Serves 4 to 6
  • 1/4 cup pine nuts
  • 1 pound cleaned squid
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons minced fennel fronds
  • 1 1/2 teaspoons coarse salt
  • 2 bulbs fennel
  • 4 cups arugula

Step 1Heat the oven to 350 degrees. Spread the pine nuts on a baking sheet and toast in the oven until golden, about 10 minutes. Set aside.

Step 2Bring a big pot of salted water to a boil over high heat. While it is heating, prepare the squid. Cut the section of tentacles in half lengthwise so that you have two bunches of tentacles still attached at the base. Slice each tube along one side lengthwise, so that you can open it out flat. When you spread the tube open, it will look like a triangle. Cut each triangle in half lengthwise, and then crosswise in roughly 2-inch sections. Using a very sharp knife, lightly score the surface of each section in a crosshatch pattern, cutting into but not through the flesh. Alternatively, simply cut the tubes in half-inch rings.

Step 3In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, fennel fronds and salt.

Step 4Blanch the squid in the boiling water, about a quarter at a time. Cook until the squid curls up, firms and becomes opaque, about 20 to 30 seconds. Remove with a slotted spoon or wire skimmer and immediately place in the dressing. Repeat until all squid has been cooked and is in dressing.

Step 5Cut each fennel bulb in quarters lengthwise and trim out the solid core in the center. Slice crosswise as thinly as possible and add the fennel to the dressing. (The recipe can be prepared to this point several hours in advance and refrigerated tightly covered.)

Step 6When ready to serve, add the arugula to the squid and fennel and toss to combine. Divide evenly among 4 to 6 chilled plates and scatter pine nuts over the top. Serve immediately.


HAVE YOU TRIED


Nicole Rucker’s Key lime pie
Nicole Rucker’s Key lime pie

Couscous with seven blessed vegetables
Couscous with seven blessed vegetables

Fresh pea and umeboshi onigiri filling
Fresh pea and umeboshi onigiri filling

Olives with lemon and rosemary
Olives with lemon and rosemary

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Braised sea bass with black olive vinaigrette
Grilled fish with basil oil
Swordfish poached in grapefruit juice
Perfect chilled shrimp