Charred Squid With Ajo Blanco & Cilantro Pistou
- 1/2 Granny Smith apple, cored, peeled and diced
- 1 cup diced crustless white bread
- 1/4 cup seedless green grapes
- 1/2 cup slivered blanched almonds
- 1/2 cup unsweetened almond milk
- 1/2 cup buttermilk
- 2 teaspoons salt, plus more to taste
- 1 cup olive oil
- 1/2 tablespoon Sherry vinegar
- 2 packed cups cilantro
- 1 teaspoon toasted coriander seeds
- 2 cloves garlic, chopped
- 1 pound squid, tentacles and body separated and rinsed
- 3 cups arugula
- Juice of 1/2 lemon
Adapted from wsj.com
Make Ajo Blanco:
In a blender or food processor, purée apples, bread, grapes, almonds, almond milk, buttermilk and 1 teaspoon salt until smooth. With motor running, slowly pour in ½ cup olive oil, vinegar and blend until smooth. Transfer to a small bowl.
In a clean blender or food processor, pulse cilantro, coriander, ¼ cup olive oil, remaining salt and garlic until consistency is uniform but still slightly chunk
Pat squid dry with paper towels. Season with salt, pepper and remaining olive oil. Set a large sauté pan over high heat. Once hot, sear squid in 2 batches until browned all over and just cooked through, about 2 minutes total.
Meanwhile, in a large bowl, lightly dress greens with lemon juice and season with salt.
To serve, spread ajo blanco across a platter or individual plates. Drizzle pistou over top. Top with greens, then squid and more pistou.