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Spinach and Squid Salad

Cookbook

Against the Grain

Published by William Morrow

This image courtesy of Joseph DeLeo

Here’s a recipe that was inspired a lovely salad created by a friend and chef, Yiannis Baxevannis, at his Athens restaurant, Hytra. It is slightly sweet thanks to the honey, the beets, and the carb-friendly raspberries, but still falls well within allowable carbohydrate rations. It’s a delightful accompaniment to simple grilled meats and fish.

6 servings

CostModerate

Total Timeunder 4 hours

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturefruity, savory, sweet

Type of Dishfirst course salad, main course salad, salad

Ingredients

  • 1 large beet, scrubbed and trimmed
  • 1 pound large squid, cleaned and cut into 12-inch rings
  • 2/3 cup extra virgin olive oil
  • ½ tablespoon Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons raspberry vinegar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon grated orange zest
  • 1 garlic clove, minced
  • Sea salt and freshly ground black pepper
  • 1 pound baby spinach, sterns trimmed
  • 1 medium red onion, minced
  • ½ pint raspberries, blueberries, or blackberries, chilled

Instructions

  1. Bring the beet to a boil in a small pot of salted water. Reduce heat and simmer for about 30 minutes, until tender but al dente. Drain and let cool. Using a vegetable peeler, pare the skin off the beet and cut off whatever remains of its root and stem ends. Using a mandolin or grater, grate the beets into matchstick-size pieces.

  2. Bring a medium pot of salted water to a boil and blanch the squid for 3 minutes. Drain into a colander.

  3. In a medium bowl, whisk together the olive oil, mustard, honey, vinegar, orange juice and zest, garlic, and salt and pepper to taste. Measure out half of the marinade and set aside.

  4. Toss the squid with half the marinade, Cover and refrigerate for 1 to 3 hours. Place the beet in a small bowl and toss with a quarter of the marinade, Cover and refrigerate for 1 to 3 hours.

  5. Assemble the salad on a large platter: Layer the spinach, followed by the beet and its marinade, Spread the onions on top, followed by the squid and its marinade. Drizzle with the remaining quarter of the marinade and toss in the berries. Serve immediately.

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