Calamari Salad with Farro

This recipe and photos are from Francois de Melogue our Guest Chef.

Please read his story here.

Francois de Melogue

Calamari Salad with Farro, Chickpeas, and Preserved Lemon

Prep Time: 25 minutes | Cook Time: 30 minutes | Serves: 4

Francois: "This is a vibrant, sun-soaked Mediterranean salad perfect for summer entertaining."

"Just before serving, I love to drizzle the salad with a splash of high-quality extra virgin olive oil. That final

touch adds a silky richness and a spicy, assertive note that elevates every bite."

I have to brag this is my olive oil.

Ingredients:

·       1 lb (450g) cleaned squid (tubes and tentacles), cut into rings

·       1 cup farro

·       1 cup cooked chickpeas

·       ½ preserved Lemon, rind only, finely chopped

·       1 tsp ground sumac (optional but recommended)

·       1 small sweet onion, finely diced

·       1 garlic clove, finely minced

·       zest and juice of 1 lemon

·       3 tbsp extra virgin olive oil

·       1 cup cherry tomatoes, halved

·       1 celery rib, thinly sliced

·       2 large handfuls arugula (rocket), washed and dried

·       1 small bunch flat-leaf parsley, roughly chopped

·       a few sprigs of fresh mint, leaves torn

·       sea salt and freshly ground black pepper, to taste

Ingredients:

1. Cook the farro: In a medium saucepan, cover the farro with plenty of salted water. Bring to a boil, then simmer for 25–30 minutes, or until tender but still slightly chewy. Drain and allow it to cool.

2. Poach the calamari: Bring a pot of salted water to a gentle simmer. Add the squid and cook for 1–2 minutes until just opaque and tender. Avoid overcooking. Drain immediately and rinse under cool water to stop the cooking process. Pat dry.

3. Prepare the dressing: In a large bowl, whisk together the garlic, preserved Lemon, sumac, lemon zest and juice, and olive oil. Season to taste with salt and pepper.

4. Assemble the salad: Add the farro, chickpeas, onion, celery, cherry tomatoes, calamari, parsley, and mint to the dressing. Toss gently until everything is well coated. Just before serving, fold in the arugula to preserve its crispness.

5. 
   

   

   Photo by Francois de Melogue

Wine Pairing

A salad with such fresh, coastal notes pairs effortlessly with wines that echo the sea and sun. Vermentino from Corsica or Liguria brings citrus, herbs, and a mineral edge that beautifully complements the preserved Lemon and sumac. For something classic and Provençal, try a chilled Picpoul de Pinet or a pale Côtes de Provence Rosé. For a more adventurous pairing, a crisp Assyrtiko from Santorini offers volcanic minerality and citrus tension that mirrors the dish's Mediterranean soul.

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Many thanks to Chef de Melogue for the time and thought he gave to sharing his story and recipes.