Squid, fennel and potato with caesar-style dressing

The caesar dressing adds a savoury highlight to this salad.

Ingredients

500 g	New potatoes, Perlas are good here (Main)
500 g	Squid tubes (Main)
4 Tbsp	Olive oil
2	Garlic cloves, crushed
1	Lemon, zest and juice only
¼	Red onions, finely sliced
1	Fennel bulb, finely sliced (Main)
1 cup	Parsley leaves

Dressing

100 ml	Olive oil
100 ml	Grapeseed oil
2	Free-range eggs
1	Garlic clove, crushed
1 Tbsp	Worcestershire sauce
1 tsp	Dijon mustard
2	Anchovy fillets (Main)
2 Tbsp	White wine vinegar

Directions

1. Put the potatoes into a saucepan of salted water, bring to the boil then cook until tender, about 20 minutes. Drain and cut into thick slices.
2. Cut the squid into large pieces and score in a criss-cross pattern. Place in a bowl with 2 Tbsp of the oil, garlic and lemon zest and mix well. Leave to marinate in the fridge for 30 minutes.
3. Finely slice the onion and fennel and combine with the parsley, potato, remaining 2 Tbsp oil and lemon juice and season well.
4. Drain the squid from the marinade and cook in a hot frying pan for a few seconds, until just cooked.
5. Toss the squid through the salad, arrange on a platter, then spoon the dressing over the top.
6. For the dressing, combine the two oils. Blend the eggs, garlic, Worcestershire sauce, mustard, anchovies and vinegar in a food processor until smooth. With the processor motor running slowly, add the oil in a thin stream until the dressing is thick. Do not add the oil too quickly or the dressing will not thicken.