- Prep Time: 5 minutes
- Cook Time: 5 minutes
Authentic Sicilian Salad with Chilli Squid
Our authentic Sicilian salad is typical of the way Sicilians put things together, with seasonal produce at its best. This watermelon, chicory and salty pecorino salad with toasted pistachios and fennel herb will match nicely with fried squid. In this case we match it with Pacific West's Chilli Squid. This dish is a great Summer addition to any menu and is a perfect for cafes and pubs with an outdoor setting. Cook, plate and serve in under 10 minutes. Give it a try!
- Pacific West Chilli Squid
- watermelon 1 small
- red chicory 2 small heads, stalks trimmed, leaves separated and large ones halved
- moscatel vinegar or white balsamic 50ml
- pistachios (preferably green Iranian) 65g
- aged pecorino (such as sardo, or a good aged parmesan) 150g, cut into irregular shards
- groundnut oil 70ml
- fennel fronds, fennel herb or dill a handful
For the Sicilan salad
Cut the melon in half through the width and reserve half for another use. Peel the other half of skin and the white pith, and then dice the flesh into 2cm pieces and put in a bowl along with the chicory leaves, season with salt and pepper, and mix in the vinegar. Put a frying pan over a medium heat and toss in the pistachios, dry cooking for a few minutes, tossing, until they are fragrant and have started to release their oil. Season liberally with salt, roughly chop and mix into the watermelon. Fold in the pecorino and add the groundnut oil and fennel fronds. Briefly mix again and arrange so you can see all the elements. Serve with our Chilli Squid
For the chilli squid
Deep fry 180C 3-4 minutes
Our Sicilian salad matches nicely with Pacific West’s Chilli Squid.
About Pacific Wests Chilli Squid: Shapes of tender chilli squid are a great alternative to traditional salt & pepper squid. With a mild chilli flavour, this squid is suitable for a range of menu ideas.
Product Code 7999 / Portion size 33 gm Ave / Portions per carton Approx 30 / Carton size 3 x 1 kg
Recipe and image courtesy Olive magazineAdd to Favourites