TT Thomas TownsendChef · Melbourne

Calamari Salad with Roasted Peppers, Green Olives and Chives

A bright Italian calamari salad: tender poached squid, roasted red peppers, cucumber, green olives, capers and frisée in a lemon dressing.

By , head chef · Updated

Prep
25 min
Cook
5 min
Total
30 min
Serves
4
Level
Easy
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Poached calamari salad with roasted red peppers, cucumber, green olives, frisée and chives in a pale green bowl

This is the salad I make when the weather warms up. It’s all about timing. Calamari is either cooked for under a minute or for over an hour, and anything in between turns rubbery.

Everything else is about contrast: sweet roasted peppers, salty olives and capers, crunchy cucumber and bitter frisée.

Ingredients

Serves 4

Salad

Dressing

Method

  1. Slice the calamari tubes into 1 cm rings and halve the tentacles.
  2. Bring a large pot of well-salted water to the boil and have a bowl of iced water ready.
  3. Drop in the calamari and cook for 45–60 seconds, just until it turns opaque. Lift straight into the iced water, then drain and pat dry.
  4. Whisk the dressing ingredients together and season.
  5. Toss the calamari, peppers, cucumber, olives and capers with most of the dressing and leave for 5 minutes.
  6. Fold through the frisée, pile into bowls, spoon over the remaining dressing and finish with plenty of chives.

Chef’s notes

  • Score the inside of the tubes lightly if they’re thick. It helps them cook evenly.
  • Dress the salad no more than 30 minutes before serving so the frisée stays crisp.

Questions about this recipe

How long do you cook calamari so it isn’t rubbery?

Either very briefly, 45–60 seconds in boiling water or a hot pan, or for well over an hour in a braise. Anything in between makes it tough.

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