A delicious summer salad, served with fresh squid. Recommended with Extra Virgin Olive Oil made from Arbequina olives. This type of olive oil has an aroma of fresh fruits. It is slightly spicy, with lots of body which marries perfectly with the subtlety of the squid and the more pungent flavour of the watercress.
4 Oak Leaf lettuce leaves
4 Curly lettuce leaves
1 Bunch of watercress
1 Clove of garlic
80g Bacon or Bacon lardons
400g fresh Squid
3 generous tbsps Extra Virgin Olive Oil - Arbequina variety recommended
Pinch of salt
7 tbsps Extra Virgin Olive Oil – Arbequina variety recommended
1 and a half tbsps Vinegar
1 tsp or sachet squid ink
Pinch of salt
Heat the tomatoes in boiling water for 1 to 2 minutes, peel and remove the skin. Cut into equal pieces. Wash, drain, and tear the lettuce leaves into pieces by hand. Clean and prepare the squid, pulling the tentacles away from the pouch. Chop the bacon into small squares (if not using lardons). Sauté the tomatoes lightly with a little olive oil and season with salt and pepper. Sauté some garlic in olive oil, remove the garlic from the pan and sauté the squid. Cut into pieces. Sauté the bacon until crispy.
Mix the ingredients for the dressing until well blended. Arrange a handful of lettuce leaves on the plate using a cooking ring for best results. Sprinkle the bacon and tomatoes over the lettuce. Place the tentacles on the individual pieces of squid and place around the edge of the lettuce. Dress with the squid ink vinagrette and serve with lemon.