40 minutes
A delightful combination of roasted carrots, zesty carrot-top salsa, and a lemon-squid medley that balances flavors and textures perfectly.
Flat-leaf Parsley Leaves, roughly chopped
cups
Mint, roughly chopped
cups
Scallions, finely chopped
each
Capers, rinsed, drained, and roughly chopped
cups
Lemon Zest, finely grated
teaspoons
to taste
to taste
0 dash
to taste
Cleaned Squid, sliced into 0.5-inch rings, tentacles halved if large
0 oz
Firm-Ripe Avocado, peeled, pitted, cut into chunks, coated in lemon juice
each
Medium Pickled Peppers, cored and sliced into rings
each
Pickling Liquid From The Peppers
tablespoons
tablespoons
Roasted Salted Pistachios, roughly chopped
cups
Lemon Zest, zest of 1 lemon
each
1. Preparing the Carrot Tops
First, cut off the carrot greens and give them a good rinse. Spin them dry and then chop them up. Combine these greens with the parsley, mint, scallions, capers, and finely grated lemon zest in a bowl. Season with a pinch of salt, a grind of black pepper, and a dash of hot sauce. Drizzle in some olive oil and toss everything together. This mixture should taste bright and bracing, a perfect balance of flavors.
2. Roasting the Carrots
Preheat a cast-iron skillet over medium-high heat. Add a drizzle of olive oil and roll the carrots in it, ensuring they are evenly coated. Let them cook until they are browned and tender, which should take about 30 minutes. You'll know they're ready when you hear a satisfying sizzle and see that they have developed a nice caramelized color. Transfer the carrots to a plate and let them cool for a few minutes.
3. Preparing the Squid
In the same skillet, heat a bit more olive oil over high heat. Toss the squid with a pinch of salt and pepper, and then sear it in the hot skillet. Shake the pan occasionally, and cook the squid until it’s opaque and lightly browned, about 3 minutes.
4. Combining Carrots and Squid
Add the cooled carrots and the seared squid to the bowl with the carrot top salsa verde. Toss everything together gently, allowing the flavors to meld as it sits for a few minutes.
5. Adding the Final Ingredients
Now, fold in the avocado chunks, the slices of pickled pepperoncini, and add the pickling liquid and fresh lemon juice. Taste and adjust the seasoning with more salt, black pepper, and hot sauce if needed. Drizzle a bit more olive oil and fold everything together once more to combine.
6. Plating and Garnishing
Arrange the carrot and squid mixture on a serving platter. Sprinkle the dish with the roughly chopped pistachios and a bit more lemon zest. Drizzle with a final touch of olive oil. Serve immediately while the squid is still slightly warm. Enjoy the delightful combination of flavors and textures.
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