1 hour ago
Monday, December 9, 2013
For those of you who like to serve seafood on Christmas Eve, here is your first course.
This is SO GOOD and so simple, and the nice thing about the recipe is that you can make it the day before and keep it in the fridge.
If you remember, we were served this dish as a first course at the Food & Wine Ottolenghi Dinner back in October, and my husband said I had to recreate it at home.
It is from their first book, OTTOLENGHI, where every damn thing is over the top delicious.
I followed the recipe to the letter, and it was just as good as we remembered.
I recommend you use a mandolin to shave the fennel, and the same goes for the red onion. The onion slices will be uber thin, and no crying while slicing onions.
And don't skip the pomengranate seeds, not only are they pretty and festive, they add a wonderful sweetness to the salad.
Seafood Salad w/ Fennel & Lime: (adapted from Ottolenghi) (serves 6 as a first course)
2 small fennel bulbs
1/2 red onion, very thinly sliced
juice and zest of 1 lime
2 garlic cloves, minced
2 tbsp chopped fresh dill
2 tbsp chopped fresh flat leaf parsley
1 mild chilli, finely chopped (I use chili pepper flakes)
4 tbsp olive oil
sea salt & pepper
1/2 lb. baby squid (calamari), cleaned
1/2 lb. shrimp, peeled and deveined (leave tails on for nicer presentation)
1 tbsp sumac
2 tbsp chopped fresh cilantro
pomegranate seeds for garnish
Trim the bases and tops of the fennel bulbs. Slice as thin as you can, or use a mandolin.
In a large bowl, mix the fennel and sliced onion with the lime juice and zest, garlic, dill, parsley, chili, 2 tbsp of the olive oil and sea salt salt. Set aside.
Place a heavy iron pan (preferably a griddle pan) on high flame and leave for a few minutes until piping hot.
Meanwhile, mix the squid and shrimp with the remaining 2 tbsp olive oil and a pinch of salt. Grill the seafood in small batches, turning over after 1 minute, then cooking until just done (roughly 1 more minute for the squid and 3-4 minutes for the shrimp). Remove to a chopping board and slice the squid into thick rings.
Add the seafood to the bowl and toss with the fennel and onion mixture. To serve, stir in the sumac and cilantro then taste and, if necessary, adjust the seasoning.
Scatter some pomengranate seeds on top for an extra special touch.
This salad can be kept in the fridge for a day.