Calamari Salad

Ingredients for Calamari Salad

• 675g cleaned squid

• 2 tablespoons fresh lemon juice

• 1 tablespoon red-wine vinegar

• 80ml olio extravergine di oliva

• 1 large garlic clove, minced

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 1 small red onion, halved lengthwise, then thinly sliced crosswise (150g )

• 50g pitted Kalamata olives, halved lengthwise

• 300g cherry or grape tomatoes (350g), 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 flavours to develop.

Avvertenza

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