This salad works well with any mixture of wild salad greens. Try a simple combination of wild arugula and frisee or a more elaborate mix of diverse leaves such as sorrel, kale, young cress shoots and edible flowers. This recipe marries the Mediterranean flavours of roasted pepper and hummus. Any leftover hummus can be stored in an airtight container in the refrigerator and used as a dip or a spread.
- Yield: 4 Servings
- ½ oz cilantro, chopped (about 2 Tbsp)
- 1 small red chili, chopped
- Juice of 1 small orange
- 1½ Tbsp white wine vinegar
- 1 cup olive oil
- 2 squids, 8 oz each, cleaned and tentacles removed
- 1 red bell pepper
- 1 yellow bell pepper
- 6 oz wild salad greens (about 4 cups)
- In a medium bowl, combine cilantro, chili, orange juice, vinegar and %cup of the olive oil, then season with salt and pepper and whisk together to make a marinade.
- Slit each squid tube along its length to form one flat sheet of flesh. Score the squid gently on the inside in a criss-cross pattern.
- Preheat a grill pan on high heat. Brush squid tubes with 3 Tbsp of the olive oil, season with salt and pepper, then place on the grill for 2 minutes each side. Remove the squid from heat and cut each tube into twelve to fifteen irregular triangles and place them into the marinade.
- Preheat the oven to 350°F.
- Heat the remaining 1 Tbsp of olive oil in a medium, ovenproof saute pan on high heat. Add whole bell peppers and turn them in the pan for 2 minutes, then place the pan into the oven for r5 minutes. Remove the peppers from the oven, place them into a bowl and cover the bowl with plastic wrap. After 15 minutes, remove the skin and seeds from the peppers and cut the peppers into irregular triangles about the same size as the squid pieces. Add to the marinade with the squid. Hummus
- Place chickpeas, garlic, olive oil, yogurt and tahini into a blender. Blend until smooth and pass the hummus through a sieve to get rid of any lumps. Season to taste with salt.