Squid, Bacon and Swiss Chard SaladBy · Feb 06 2011 · Comments
I love the color of squid, the slightly tough texture and the rich taste. Here I have combined it with bacon and Swiss chard for a little added flavor. I like to serve this dish as a first course and tend to use the whole squid including the body and tentacles. Feel free, however, to use just the body. The tentacles can be a tough match for a more visual eater.
- 1 LB squid ( body and tentacles), cleaned and chopped into ¼-1/2 inch pieces, last ½ inch of the tentacles removed and discarded
- 2 tablespoons lemon juice
- 3 slices deli cut thick bacon, cut along the width into ½ inch pieces
- 2 TBS chopped scallions
- 2 TBS chopped shallots
- 2 teaspoons soy sauce
- I bundle Swiss chard, roughly chopped
- Fried Rice Cakes, http://thirtyyearoldhousewife.com/2011/02/ahi-poke-over-fried-rice-pancakes/
Combine squid and lemon juice in a Ziploc bag or a covered bowl. Refrigerate for 30 minutes.
Heat a large sauté pan over medium high heat. Add bacon. Stir frequently and cook until the bacon is slightly browned. Add shallots and continue to cook for 2 minutes. Stir in squid, soy sauce and scallions and cook for 2 minutes per side. Remove from heat and fold in scallions and Swiss chard. Serve immediately with fried rice cakes.