- Prep Time: 5 minutes
- Cook Time: 3-4 minutes
Chilli Squid with a Chicory Caesar Salad
Our chicory and caesar salad pairs perfectly with a variety of squid dishes. We use Pacific West's Chilli Squid but this could be substituted for Pacific West's MSC Certified Shortfin Calamari Rings. An ideal menu addition to lunch menus that is fast to make, offers fantastic GP's and will keep turning tables in a timely manner. Great for larger cafes, pubs, clubs and bistros.
- Pacific West Chilli Squid
- 2 oil-packed anchovy fillets
- 1 garlic clove, finely chopped
- ½ cup coarsely chopped parsley
- ¼ cup extra-virgin olive oil
- ⅓ cup fresh lemon juice
- ½ tsp. kosher salt
- 2 lb. mixed chicories (such as endive, frisée, escarole, and/or radicchio), torn into large piece
- 1 oz. Pecorino Romano
- Freshly ground black pepper
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
This fast to make chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and provides a serious pop of colour. Use as many different varieties of chicories as you can find. A great pairing for a range of Pacific West’s value added products – we have matched our chicory caesar salad with Pacific West’s Chilli Squid.
Product Code: 7999 / Portion Size: 33 gm Ave / Portions per Carton: Approx 30 / Carton Size: 3 X 1kg
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