Le Versant Chardonnay IGP d’Oc

Grower: Les Vignobles Foncalieu
Grape Variety: Chardonnay
Style: Aromatic and Vibrant
Country: France
Appellation: Pays d'Oc
Vintage: 2017/18
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl

Grilled Squid Salad with Celery Leaf Pesto

Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 6

INGREDIENTS

2 tablespoons pine nuts
1 1/2 cups flat-leaf parsley leaves
3 celery ribs, thinly sliced, plus 1/2 cup celery leaves
2 garlic cloves
6 tablespoons extra-virgin olive oil, plus more for grilling
3 tablespoons Parmesan cheese
Salt and freshly ground pepper
One 15-ounce can imported butter beans, drained and rinsed
1/2 cup pickled sweet peppers or cherry peppers, thinly sliced
1/2 small red onion, finely chopped
1 1/2 pounds small squid, cleaned
1/2 cup torn basil leaves

1. Light a grill. In a small skillet, toast the pine nuts over high heat until lightly browned.
2. Transfer to a plate to cool.
3. In a food processor, combine 1/2 cup of the parsley with the celery leaves, garlic and pine nuts and process until minced. 4. 4. Add the 6 tablespoons of olive oil and the Parmesan and process until smooth.
5. Season the pesto with salt and pepper and transfer to a large bowl.
6. Bring a medium saucepan of salted water to a boil. Add the celery and blanch for 30 seconds; drain.
7. Rinse under cold water and pat dry.
8. Add the celery, butter beans, pickled peppers, onion and the remaining 1 cup of parsley to the pesto.
9. In a medium bowl, toss the squid with a little olive oil and season with salt and pepper.
10. Grill the squid over high heat for 5 minutes, or until charred in spots.
11. Cut the bodies into rings; leave the tentacles whole.
12. Add the squid to the salad and toss.
13. Season with salt and pepper, garnish with the basil and serve.