Salad of grilled baby calamari, radicchio and potatoes

AT A GLANCE

  • Serves 4 people

"The complementary flavours of bitter radicchio, grilled calamari and salty capers makes this a winning dish," says Donovan Cooke.

  • 20 gm butter, coarsely chopped
  • 2 thick slices (50gm) crustless sourdough bread, cut into 1cm cubes
  • 1 kg baby calamari, cleaned and cut into 5cm pieces
  • 1 radicchio, leaves separated, coarsely torn
  • ½ cup (loosely-packed) flat-leaf parsley leaves
  • golden shallots, thinly sliced
  • 1 tbsp salted baby capers, rinsed and drained well
  •  
  • Marinated kipflers
  • 280 gm kipfler potatoes (about 2 large potatoes), scrubbed
  • 100 ml olive oil
  • 50 ml white wine vinegar
  • 2 garlic cloves, crushed
  • ½ tsp thyme
01   For marinated kipflers, cover potatoes with salted cold water in a large saucepan, bring to the boil and cook until tender (10-15 minutes). Meanwhile, blend remaining ingredients in a bowl with a hand-held blender. Drain potatoes, peel and, while still hot, add to marinade, stir to coat and marinate (2-3 hours).
02   Melt butter in a small frying pan over medium-high heat, add sourdough cubes and toss occasionally until golden and crisp (3-5 minutes), then drain on paper towels.
03   Grill calamari over high heat without turning until coloured on one side (2-3 minutes). Set aside.
04   Remove potatoes from marinade and thinly slice, and place in a bowl with radicchio, parsley, shallots, capers and cooked calamari. Drizzle with potato marinade and toss to combine. Season to taste, add croûtons, toss again and serve.

Topics:

CHEFS' RECIPES, SALAD, POTATOES, RADICCHIO, ENTREE, DRINK SUGGESTION, SPRING, BREAD, FRENCH, SHALLOTS, CALAMARI, SEAFOOD

Recipe:

DONOVAN COOKE, THE ATLANTIC, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , JERRIE-JOY REDMAN LLOYD

Drinking Suggestion:

2008 CASTAGNA VIOGNIER INGÉNUE, BEECHWORTH. , suggested by GARRETT DONOVAN

FEATURED IN

Oct 2014

Oct 2014

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