Food Service
Chilli Squid with a Chicory Caesar Salad
| Pacwest Products: |
Chilli Squid
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| Prep Time: | 10 minutes |
| Cook Time: | 5 minutes |
Our chicory and Caesar salad pairs nicely with Pacific West’s Chilli Squid. This fast to make chicory salad is finished with a punchy anchovy-lemon vinaigrette. An ideal menu addition to lunch menus that is fast to make, offers a fantastic GP and will keep turning tables in a timely manner. Great for larger cafes, pubs, clubs and bistros.
INGREDIENTS
- Pacific West Chilli Squid
- 1 garlic clove, finely chopped
- 1 oz. Pecorino Romano
- ½ cup coarsely chopped parsley
- ½ tsp kosher salt
- ⅓ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- 2 lb. mixed chicories (such as endive, frisée, escarole, and/or radicchio), torn into large piece
- 2 oil-packed anchovy fillets
- Freshly ground black pepper
INSTRUCTIONS
For the chicory caesar salad
Mash anchovies and garlic on a cutting board with the side of a chef’s knife until you’ve created a paste. Transfer paste to a large bowl and add parsley, oil, lemon juice, and salt and mix well to combine. Add chicories to bowl with dressing and toss to coat. Transfer salad to a platter and shave Pecorino over. Season with pepper.
For the chilli squid
Deep fry 180C 3-4 minutes
PACIFIC WEST
Chilli Squid
Tender squid strips coated in a mild chilli crumb. The chilli squid offers a flavourful spicy alternative to the traditional salt & pepper squid, suitable for a variety of menus.
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