Foodie, Recipes

Squid Salad with Oranges, Fava Beans and Fennel

This make-ahead salad is loaded with fresh flavors and different textures. The slight licorice taste and crunch of the fennel is balanced by sweet, juicy oranges. Flash-boiled fava beans and squid provide a double dose of protein.


1 1/2 lb. (750 g.) fava beans, shelled

Salt and freshly ground pepper

1 1/2 lb. (750 g.) cleaned squid, bodies cut into 1/2-inch (12-mm.) rings and tentacles coarsely chopped

2 oranges

2 stalks celery, chopped

1 small fennel bulb, halved and thinly sliced

3 Tbs. chopped fresh flat-leaf parsley

Grated zest and juice of 1 lemon

1 Tbs. red wine vinegar

1 tsp. Dijon mustard

3 Tbs. extra-virgin olive oil


Bring a saucepan three-fourths full of water to a boil and add the favas. Boil for 1 minute, then use a skimmer to transfer them to a bowl. Squeeze each bean free of its tough outer skin. Put the beans in a bowl.

Bring the water back to a boil. Add 1 teaspoon salt and the squid and cook until the squid is opaque and just cooked through, about 90 seconds. Drain and immediately plunge into a bowl filled with ice water. Drain again and pat dry with paper towels. Transfer the squid to the bowl with the fava beans.

Grate the zest from 1 orange into a bowl. Cut a slice off both ends of each orange so they will stand upright. Stand them on a cutting boards and, using a large, sharp knife, cut away the peel and white pith by slicing from top to bottom, following the contour of the fruit. Using a small knife, and working over the bowl withe the zest to capture the juices, cut along either side of each segment to free it from the membrane and let it fall into the bowl. Add the orange segments, zest, and juice to the bowl with the squid. Add the celery, fennel, parsley and lemon zest and stir to combine.

In a small bowl, combine the lemon juice, red wine vinegar, and Dijon mustard. Slowly whisk in the olive oil. Season with salt and pepper. Pour the mixture over the squid and toss to combine. Season again with salt and pepper, cover, and refrigerate for at least 1 hour before serving. Serves 4-6.

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