JAMIE OLIVER’S SENSATIONAL SUMMER SALADS – PART ONE

SUMMER SEAFOOD SALAD

Serves 6

2kg (4lb 8oz) mixture of clams, cockles and mussels 1 garlic clove Extra-virgin olive oil A splash of white wine 2 medium squid, cleaned, tentacles reserved, finely sliced Juice of ½ a lemon ½ a bunch of fresh flat-leaf parsley, leaves picked and chopped A few leafy fennel tops (optional) Brown bread and butter, to serve

For the Virgin Mary dressing 6 tomatoes, halved 2 garlic cloves 2tbsp white wine vinegar 2tbsp tomato ketchup 2tsp grated horseradish (fresh or from a jar) 1 fresh red chilli, deseeded Juice of 1 lemon A splash of Tabasco (optional) Pick through the shellfish and tap any that are open. If any don’t close, throw those away. Add the garlic, a drizzle of oil, a splash of wine and the shellfish to a large pan. Pop the lid on, shake, and cook over a medium-high heat for 3-4 minutes, or until the shellfish have opened. Add all the squid, stir, cover, and remove the pan from the heat to let the squid cook through in the residual heat for about 5 minutes. Meanwhile, whizz all the dressing ingredients in a blender. Tip the pan of shellfish into a colander set over a bowl to catch the drained liquid. Add the liquid to the blender, whizz again and taste. Adjust the seasoning and add Tabasco, if you like. Pick all the shellfish into a bowl and discard the shells. Throw away any that are still closed. Add the squid and dress the lot with lemon juice and a drizzle of olive oil. Pour the sauce through a sieve onto a beautiful dish, then top with the dressed seafood. Scatter over the chopped parsley and fennel tops, if using, and serve with brown bread and butter.

Watermelon and seafood are the heroes in the first part of my superb

summer salads series