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
 
MMMMM

.... "There is still no cure for the common birthday." -- John Glenn
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