Greenwich Village’s Left Bank is an extension of the family hearth. The food they cook is wholesome and simple. Chef Laurence Edelman believes that “when the animals are happy, the vegetables are natural and fresh, the oils, butters, and fats are pure, and the herbs are green and wet, the result will be fantastic.”
Edelman loves making, eating, and serving this squid salad for the simplest of reasons: it’s healthy, textural, and delicious. He says, “This dish tastes and feels authentic to the sea and authenticity is always front and center at Left Bank.”
Check out Food Republic’s guide on roasting and peeling peppers, and get a head start on this impressive dish.
- 6 pieces fresh squid, cut into 1” rings, tentacles also
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup fresh cranberry beans, cooked
- 1 cup fresh lima beans, cooked
- 1/4 red onion sliced
- juice of 1/4 lemon
- 2 heads little gem or Romaine lettuce
- 3 tablespoons salsa verde*
- 2 bunches parsley
- 1 bunch mint
- 2 tablespoons fresh oregano leaves, chopped
- 2 tablespoons fresh tarragon leaves, chopped
- 3 cloves garlic
- 1/2 cup salted capers, rinsed and roughly chopped
- 5 anchovies, rinsed
- 1 lemon zest
- 1 Anaheim pepper , roasted, peeled and chopped
- Salt and pepper
- Pat squid dry, season with salt and pepper and sauté over very high, with two tablespoons of olive oil for about 1 minute, or until squid appears cooked.
- Add sliced onion and continue to cook for another 10-20 seconds, then remove from heat.
For the salsa verde:
- Add cooked squid and onion to a mixing bowl with beans and lettuce.
- Crush garlic, capers and anchovy into a paste using a mortar and pestle or small food processor. Add a squirt of lemon juice and season with salt and pepper.
- Add chopped herbs, chopped roasted Anaheim pepper, lemon zest and olive oil, then blend and adjust consistency with more olive oil.
- Dress salad with salsa verde and serve.