Squid and fennel salad with croutons

Squid and fennel salad has become my go-to dinner party starter. Delicious and a little bit special, you can do nearly all the prep in advance, simply tossing the last few elements together when it is time to serve.

I  came across the idea for this squid and fennel salad on last year’s Master Chef. The contestant served her salad on toast, but I think it works better with chunky sourdough croutons.

Squid and fennel salad with sourdough croutons
(serves 4)

• 4 slices stale sourdough (or other good quality bread), cut into 1-cm cubes
• olive oil (about ¼ cup)
• 2 small fennel bulbs, sliced thinly crosswise
• ½ a small red onion, halved and sliced into thin rings
• juice and zest of a lime
• 2 cloves garlic, crushed
• 1 red chilli, seeded and minced (or to taste)
• 400g baby squid, cleaned
• 1 Tb fresh dill, chopped roughly
• 1 Tb flatleaf parsley, chopped roughly
• salt

1. Start by making the croutons. Pour in enough olive oil to cover the bottom of a frying pan. Heat over a medium flame.
2. Fry the bread cubes, stirring occasionally, until golden. Set aside.
3. In a serving bowl, toss the fennel and red onion with the lime zest, lime juice, garlic, chilli, and 2 tablespoons of olive oil. Season with salt, and set aside.
4. Heat a  grill pan over high flame. Toss the squid with a bit of olive oil. Grill until just cooked, turning them half way through.
5. Slice the squid crosswise into strips, and add to the salad bowl. Toss well.
6. When you are ready to serve the salad, add the dill, parsley and croutons and toss again. Adjust the seasoning and serve.

Tags: dairy-free, fennel, sourdough, squid