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Dill-marinated calamari salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus overnight marinating time

Cooking Time 5 minutes

Ingredients

300 g calamari, thinly sliced
Dill, to garnish (optional)

For the marinade:

1⁄3 cup lemon juice
1⁄3 cup olive oil
1⁄3 cup buttermilk
2 garlic cloves, crushed
3 T dill, chopped
Sea salt and freshly ground pepper, to taste

For the salad:

1 fennel bulb, thinly sliced
2 celery sticks, peeled
100 g mini asparagus tips
100 g extra fine green beans
1 - 2 100 g sachets baby butter lettuce
Olive oil, for dressing

Method

Drop the calamari into lightly salted boiling water. Simmer for barely a minute, taking care not to overcook. Drain well, cool slightly and mix with the marinade. To make the marinade, blend the lemon juice, oil and buttermilk until creamy. Add the garlic and dill and season to taste. Marinate for a few hours or overnight in the fridge.

To make the salad, soak the fennel in iced water for 30 minutes. Drain well. Slice the celery into long, thin strips about the length of the beans. Steam the asparagus and beans until just tender. Mix the leaves and the remaining salad ingredients with a little olive oil until shiny. Turn onto a platter.

Spoon over the marinated calamari. If you like, garnish with dill sprigs. Season if necessary.

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