- Calamari Salad with Chickpeas and Lemon Garlic
- (Branzino Striato in Acqua Pazza)
2 lbs fresh squid, cleaned, bodies cut into 1 and 1/2-inch
wide rings and tentacles left whole
3/4 cup dried chickpeas, soaked overnight, drained, and rinsed
10 cups (about 4 oz.) wild chicory , washed and dried
1/2 - 1 cup fresh bread crumbs
3 large cloves garlic, peeled
10 tbsp extra-virgin olive oil
5 tbsp peanut oil
2 egg yolks, at room temperature
1/4 cup fresh lemon juice
Freshly ground black pepper
Place chickpeas, 4 cups water, and 1 pinch salt into a small pot and bring to a
simmer over medium heat.
Reduce heat to maintain a gentle simmer.
Poach chickpeas until tender, 30-60 minutes, depending on freshness of
Let chickpeas cool in the cooking liquid.
Drain chickpeas, reserving liquid.
Preheat oven to 375°F.
Toast bread crumbs on a sheet pan in oven until golden brown, about 6-8 minutes.
Smash garlic with the side of a kitchen knife, then crush it to a coarse paste
with a mortar and pestle.
Add yolks, 2 tbsp of the lemon juice, a pinch of salt, and pepper and stir with
the pestle until mixture is emulsified.
Add 8 tbsp of the olive oil, slowly, stirring constantly with pestle until
Add 2 tbsp of the peanut oil and repeat process. The sauce's consistency will be
Stir in 1 and 1/2 tsp hot water to stabilize.
Place chicory into a large bowl.
Heat a large skillet over medium-high heat until very hot.
Add one-third of the remaining olive and peanut oils, swirling them in skillet.
Carefully add one-third of the squid and cook, stirring often, until just cooked
through, about 30 seconds.
Transfer to a plate.
Repeat process twice with remaining oils and squid.
Add chickpeas and cooking liquid to skillet and bring to a boil.
Add sauce and cook, stirring until thickened, about 6-8 minutes.
Stir in remaining lemon juice.
Remove skillet from heat.
Add squid, and toss to warm through.
Add squid to bowl with chicory and toss until chicory wilts.
Divide salad between 6 plates and scatter bread crumbs on top. Serves 6.
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