Grilled Squid Salad with Fennel, Tomatoes & Olives

Name: Grilled Squid Salad with Fennel, Tomatoes & Olives
Ingredients: 18-24 ounces fresh squid; Olive oil; 1 teaspoon dried thyme; Salt; Grilled Italian bread, for serving; 2 teaspoons capers; 1 clove garlic, grated; 7 cornichon, thinly sliced; 1 head fennel, halved and shaved thin on a mandolin; 1 shallot, thinly sliced; 2 cups cherry tomatoes, halved; 1 cup mild green or black olives, sliced (Castelvetrano or kalamata olives work well); 2 ribs celery, thinly sliced; 2 teaspoons dried oregano; 2 heads Belgian endive, julienned lengthwise; 2 fresno chiles, thinly sliced; 1 large bunch Italian parsley, chopped; 2 tablespoons minced chives; 12 basil leaves, chopped; Juice of 1 lemon; 1/4 cup olive oil; Black pepper

andrewzimmern.com

Grilled squid with fennel, tomatoes, olives, and a lemon-caper dressing. A vibrant Mediterranean salad by Andrew Zimmern.

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Cooking tools:

Mandoline
Grill
Skewer
Microplane
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup

Ingredients

18-24 ounces fresh squid
Olive oil
1 teaspoon dried thyme
Salt
Grilled Italian bread, for serving
2 teaspoons capers
1 clove garlic, grated
7 cornichon, thinly sliced
1 head fennel, halved and shaved thin on a mandolin
1 shallot, thinly sliced
2 cups cherry tomatoes, halved
1 cup mild green or black olives, sliced (Castelvetrano or kalamata olives work well)
2 ribs celery, thinly sliced
2 teaspoons dried oregano
2 heads Belgian endive, julienned lengthwise
2 fresno chiles, thinly sliced
1 large bunch Italian parsley, chopped
2 tablespoons minced chives
12 basil leaves, chopped
Juice of 1 lemon
1/4 cup olive oil
Black pepper