Squid, fennel and chorizo salad with orange oil recipe
Nathan Outlaw's zingy squid salad recipe is perfect to serve as an everyone-dig-in starter at a dinner party. It'll feel like you're on holiday.
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Cooking tools:
- Blender
- Pitcher
- Cheesecloth
- Fine-mesh sieve
- Mason jar
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Kitchen towel
- Peeler
- Skillet
- Stove
- Serving bowl
- Serving platter
- Measuring spoon
- Paper towel
Ingredients
- 2 fennel bulbs, trimmed
- 1 large or 2 medium oranges, cut into segments
- Olive oil for cooking
- 200g cooking chorizo, sliced
- 200g squid, prepared into rings, tentacles and wings
- 2 tsp chopped fresh chives
- For the orange oil (makes about 200ml)
- Thinly pared zest 2 oranges (use the oranges above)
- 150ml light rapeseed oil
- 50ml light olive oil
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