Subj : One Pot Meals - 18
To   : All
From : Dave Drum
Date : Tue Dec 13 2022 13:45:00

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

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