Calamari Salad
SERVES: 4 | PRINT RECIPE
Ingredients
- 1 1/2 lb squid*
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 garlic clove (large), minced
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 red onion (small), halved lengthwise, then thinly sliced crosswise (1 cup)
- 1/3 cup Kalamata olives, pitted, halved lengthwise
- 2 cups cherry or grape tomatoes, halved or quartered if large (3/4 lb)
- 2 celery ribs, cut into 1/4-inch-thick slices
- 1 cup flat-leaf parsley
Directions
Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
*Alvor products that can be used in this recipe:
Courtesy: Epicurious.com
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