Cuttlefish, monk's beard, and fennel salad
This cuttlefish salad from Jeremy Lee is a simple yet brilliant way of using both monk's beard (also known as agretti) and cuttlefish. It makes a delicious starter, or a light lunch with some crusty bread on the side. In the video Jeremy Lee uses a spiraliser to cut the fennel, but a mandolin or a sharp knife works as well.
Ingredients
Metric
Imperial
- 1 leek, trimmed and sliced finely on an angle
- 1 bulb of fennel, fronds diced and bulb sliced as thin as paper by hand or with a spiraliser
- 1 unwaxed lemon, zested and juiced
- freshly ground black pepper
- 1 bunch of monk's beard, roots trimmed and cooked for 15 seconds in boiling water
- 250g of cuttlefish, prepared, cleaned, membrane removed and cut into thin strips
- 3 tbsp of olive oil
- salt
Method
Mix the leek, fennel, lemon zest, half of the lemon juice and a big pinch of freshly milled pepper in a large bowl. Add the monk's beard and mix well
- 1 leek, trimmed and sliced finely on an angle
- 1 bulb of fennel, fronds diced and bulb sliced as thin as paper by hand or with a spiraliser
- 1 unwaxed lemon, zested and juiced
- freshly ground black pepper
- 1 bunch of monk's beard, roots trimmed and cooked for 15 seconds in boiling water
Rinse the prepared and sliced cuttlefish and let drain. Dress with the remaining lemon juice, 3 tbsp olive oil, sea salt and freshly milled pepper. Mix well
- 250g of cuttlefish, prepared, cleaned, membrane removed and cut into thin strips
- 3 tbsp of olive oil
- salt
- freshly ground black pepper
Heat a wide frying pan and add in the cuttlefish. Cook undisturbed for 1 minute until the cuttlefish starts to brown add the edges then toss lightly, cook for 1 minute more then add to the bowl. Mix well, heap onto a large bowl and serve swiftly
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