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Calamari Salad with Chickpeas and Lemon Garlic Sauce
Calamari Salad with Chickpeas and Lemon Garlic Sauce
(Branzino Striato in Acqua Pazza)
 
 
Ingredients:

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
Sea salt
Freshly ground black pepper

Directions:

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 chickpeas.

Let chickpeas cool in the cooking liquid.

Drain chickpeas, reserving liquid.

Preheat oven to 375F.

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 emulsified.

Add 2 tbsp of the peanut oil and repeat process. The sauce's consistency will be loose.

Stir in 1 and 1/2 tsp hot water to stabilize.

Adjust seasonings.

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.

Adjust seasonings.

Divide salad between 6 plates and scatter bread crumbs on top. Serves 6.

That's it!
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