Salad

Chester Gerl's Squid with Watercress Salsa Verde

by:
August 19, 2014

All week long, the GrowNYC team will be sharing recipes from The Greenmarket Cookbook -- and giving away one copy each day. Now get to the market, and make the most of summer's brightest produce before the season is over.

Today: This squid -- paired with a peppery salsa verde -- blows all others out of the water.

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Squid deserves a spotlight, and this recipe from Chester Gerl at Hundred Acres gives it one. While many seafood choices come with warnings of mercury or overfishing, squid populations remain both clean and robust. Plus, it’s one of the most affordable proteins around and cooks in about a minute flat. Have your garlic prepped before you put the squid in the pan -- it can go from tender to rubbery in a flash. 

Watercress, as the name implies, likes its feet wet. Some Catskills farmers forage for the weed along the banks of pristine mountain streams, bringing the peppery plant to market by the bunch. Here, watercress gets whirred into a quick salsa verde you’ll want to eat by the spoonful. To make this dish an appetizer instead of an entrée, omit the potatoes.

Squid with Watercress Salsa Verde

Serves 4

For the potatoes and salsa verde:

1 pound Yukon gold potatoes
1 bunch watercress, about 3 ounces, any tough stems removed
1/2 bunch flat-leaf parsley, with stems
1 garlic clove, thinly sliced 
Zest and juice of one lemon, divided
Pinch red chili flakes
1 anchovy
1/2 teaspoon salt
1 tablespoon red wine vinegar
1/4 cup vegetable oil
3 tablespoons olive oil, divided

For the squid:

1 1/4 pounds squid
1 tablespoon olive oil
2 garlic cloves, cut into slivers
1/2 teaspoon Aleppo pepper (optional)
1/2 teaspoon paprika
Salt to taste

See the full recipe (and save and print it) here.

We're giving away a copy of The Greenmarket Cookbook each day this week! To enter to win today's copy, tell us in the comments: What's your favorite way to use salsa verde? We'll choose our winners next Monday, August 25th.

Photo by GrowNYC. Excerpted from The Greenmarket Cookbook by Gabrielle Langholtz. Reprinted by permission of GrowNYC. All rights reserved.

Update: Klrcon is our winner! We hope you enjoy your copy of The Greenmarket Cookbook.

11 Comments

crazyasitsounds August 22, 2014
On everything. Salsa verde is seriously my favorite condiment. Huevos rancheros would be a good start, though!
 
Cate August 21, 2014
Whenever I have extra salsa verde leftover from another meal, I use it on roasted cauliflower steaks. So good!
 
April A. August 20, 2014
Crockpot salsa verde chicken tacos!! Soooo yummy!!
 
Key August 20, 2014
Squid is so much more than a fried appetizer! Can't wait to try this recipe. Thanks.
 
cookingwithleftovers August 20, 2014
Eggs. Definitely with eggs..
 
Jan W. August 19, 2014
This salsa verde looks like it's a gremolata hybrid! The first time I had salsa verde was with cotechino, which was a great combination because it really helped cut through the rich porkiness of the sausage and made flavor reset so everything was amplified. I also enjoy it with grilled or broiled whole fish like fresh sardines, mackerel and roubalo.
 
Ishita S. August 19, 2014
pork chops and I even add it to my tacos sometimes ;)
 
Jenny S. August 19, 2014
Straight from the spoon!
 
gingerroot August 19, 2014
I love salsa verde on everything, but especially with panko crusted ahi or pork cutlets. Mmm...
 
AntoniaJames August 19, 2014
My favorite way to use salsa verde? That's hard. Love it on marinated grilled flank steak. On a more regular basis: drizzled over homemade ricotta (Jennifer Perillo's "Creamy Homemade Ricotta," to be more precise) on a tartine made with any Chad Robertson bread. (If I had to choose for that purpose one of the three I've made, it would be the polenta bread.) ;o)
 
AntoniaJames August 19, 2014
Oh, goodness, this is perfect. I've been searching for ways to prepare squid + watercress is one of my favorite greens, ever. Thank you so much. ;o)