Today on Good Food, Laura Avery interviews Brian Dunsmoor from Wolf in Sheep’s Clothing – a pop up restaurant in Venice. Brian is inspired by McGrath Family Farms spring produce. Keep reading for his Warm Squid Salad with Spring Market Vegetables…
Warm Squid Salad with Spring Market Vegetables
(From Wolf in Sheep’s Clothing, Venice, CA)
4 each Santa Barbara squid (tubes slices, tentacles whole)
1 handful blanched fava beans
1 handful raw english peas
1/2 fresno chili shaved
1/4 fennel shaved
3 finger pinch of picked Persian mint
1/4 preserved lemon julienned
1 T. buttered
lemon juice to taste
saletta to taste
1 handful pea tendrils
Cortez brand Bottarga to taste
2 oz colatura di alici
3 1/2 cup arbequina olive oil
3 each garlic cloves
2 each chile d arbol
zest of one lemon
Combine all ingredients and let sit at room temp for 48 hours.
Heat sautee pan over high heat until smoking. Season squid with salt and chile flake. combine all other ingredients except peas and favas in mixing bowl.
Sautee squid with salt and chile flake in smoking hot pan with blended oil until color is achieved. Add peas and favas and cook on medium heat for another minute. Add contents of pan to mixing bowl. Season with saletta, lemon juice and salt if needed and toss. Plate. Spoon bread crumbs over top and grate bottarga to finish. Enjoy.