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Calamari rings salad
- 800g small calamari tubes, cleaned
- 1 tsp salt
- 300g small, fresh broad beans or tinned white beans, drained
- Packet of mixed baby salad greens
- 4 slices white bread
- Sunflower oil for frying
For the dressing:
- 1 clove garlic, finely grated
- 2 tsp crushed black peppercorns
- 1 1/2 tsp dried red chilli flaly-. v
- 1 tsp hot English mustard
- 1 tsp sugar
- 2 tsp Kikkoman soy sauce
- Finely grated zest of large lemon
- Juice of two large lemons
- 160 ml olive oil
- Salt to taste
Whisk together dressing ingredients set aside. Slice calamari on the diagonal into one centimetre rings.
Bring a large pot of salted water to the boil and cook the rings,
in batches, for
a minute and a half. Remove and drain.
Add the broad beans to the boiling water and cook for a minute, or until tender-crisp. Plunge into iced water to set the colour. Drain and place in a big bowl with the calamari. Pour over the dressing and set aside for an hour. Just before serving, heat a few millimetres of oil in a small pot.
Tear the bread and fry until golden. Drain on a paper towel and season. Arrange the leaves on a platter. Tip the calamari, beans and their dressing over the leaves, and top with the fried bread and serve.