Jamie Oliver 5 Ingredients Squid Salad is made with smoked streaky bacon, garlic, whole squid, a rustic baguette, and green chicory. This easy-seared squid salad recipe creates a delicious dinner that takes about 12 minutes to prepare and can serve up to 2 people.
This Seared Squid Salad Salad Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 rashers smoked streaky bacon
- 2 cloves garlic
- 300g whole squid, cleaned and gutted
- ½ small rustic baguette (100g)
- 2 heads of green chicory
How To Make Squid Salad:
- Prepare bacon and garlic: Finely slice the bacon and peel, then finely slice the garlic.
- Cook bacon and garlic: Heat 1 tablespoon of olive oil in a large non-stick frying pan over high heat. Fry the bacon for 2 minutes, then add the garlic halfway through and toss regularly.
- Cook squid: Add the squid with a pinch of black pepper and cook for another 2 minutes until tender. Slice the squid into ½ cm rings, roughly chop the tentacles, and return to the pan to toss everything together.
- Toast baguette: Slice the baguette at a slight angle. Push the squid mixture to one side of the pan and toast the bread in the remaining garlic juices until golden on both sides.
- Prepare salad: Trim the chicory leaves and dress with 1 tablespoon each of extra virgin olive oil and red wine vinegar. Season with salt and pepper to taste.
- Assemble: Divide the dressed chicory between plates, top with the squid and crispy bacon, and serve on the toasted baguette slices.
Recipe Tips
- Use fresh squid: Fresh squid cooks quickly and stays soft. Don’t cook it too long, or it will get tough.
- Cut squid evenly: Slice the squid into even ½ cm rings so they cook at the same time.
- Make the bacon crispy: Crispy bacon adds crunch, which makes a nice contrast with the soft squid.
- Dress the chicory well: The oil and vinegar dressing gives a fresh, tangy taste that goes well with the squid.
- Toast bread in the pan: Toast the bread in the pan with the garlic juices for extra flavor.
How To Store Leftovers
Refrigeration: Store any leftover squid salad in an airtight container in the refrigerator for up to 2 days. Keep the squid and bacon separate from the chicory to prevent it from becoming soggy.
Reheating: To reheat the squid and bacon, use a hot pan for a few minutes until warmed through. Avoid microwaving, as it can make the squid tough.
Bread: The toasted baguette is best eaten fresh. If you need to store it, wrap it tightly in foil and reheat it in a hot oven to crisp it up again.
Nutrition Facts
- Calories: 414 kcal
- Fat: 18.8g
- Saturated Fat: 3.5g
- Protein: 30.6g
- Carbohydrates: 31.9g
- Sugars: 2.3g
- Salt: 1.2g
- Fibre: 1.4g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Fattoush Salad
- Jamie Oliver 5 Ingredients Fig Salad
- Jamie Oliver 5 Ingredients Charred Brussels
- Jamie Oliver 5 Ingredients Watermelon Salad
Jamie Oliver 5 Ingredients Squid Salad
Description
Jamie Oliver 5 Ingredients Squid Salad is made with smoked streaky bacon, garlic, whole squid, a rustic baguette, and green chicory. This easy-seared squid salad recipe creates a delicious dinner that takes about 12 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Prepare bacon and garlic: Finely slice the bacon and peel, then finely slice the garlic.
- Cook bacon and garlic: Heat 1 tablespoon of olive oil in a large non-stick frying pan over high heat. Fry the bacon for 2 minutes, then add the garlic halfway through and toss regularly.
- Cook squid: Add the squid with a pinch of black pepper and cook for another 2 minutes until tender. Slice the squid into ½ cm rings, roughly chop the tentacles, and return to the pan to toss everything together.
- Toast baguette: Slice the baguette at a slight angle. Push the squid mixture to one side of the pan and toast the bread in the remaining garlic juices until golden on both sides.
- Prepare salad: Trim the chicory leaves and dress with 1 tablespoon each of extra virgin olive oil and red wine vinegar. Season with salt and pepper to taste.
- Assemble: Divide the dressed chicory between plates, top with the squid and crispy bacon, and serve on the toasted baguette slices.
Notes
- Use fresh squid: Fresh squid cooks quickly and stays soft. Don’t cook it too long, or it will get tough.
- Cut squid evenly: Slice the squid into even ½ cm rings so they cook at the same time.
- Make the bacon crispy: Crispy bacon adds crunch, which makes a nice contrast with the soft squid.
- Dress the chicory well: The oil and vinegar dressing gives a fresh, tangy taste that goes well with the squid.
- Toast bread in the pan: Toast the bread in the pan with the garlic juices for extra flavor.