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Recipe » CATEGORY » 129 » »
| ID | 129 |
| TITLE | CALAMARI SALAD |
| CATEGORY | Snacks, appetizers |
| SUBCATEGORY | Miscellaneous |
| DESCRIPTION | 1 1/2 lb cleaned squid 2 tablespoons fresh lemon juice 1 tablespoon red-wine vinegar 1/3 cup extra-virgin olive oil 1 large garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup) 1/3 cup pitted Kalamata olives, halved lengthwise 2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large 2 celery ribs, cut into 1/4-inch-thick slices 1 cup loosely packed fresh flat-leaf parsley leaves|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. |
| VOTE | 8 |
| RATE |   |
Snacks, appetizers
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