Description
From gourmet magazine comes this wonderful calamari salad – and although it is delicious eaten right after preparation, it’s even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.
Ingredients
- Squid
- Fresh Lemon Juice
- Red Wine Vinegar
- Extra Virgin Olive Oil
- Garlic Cloves
- Salt
- Fresh Ground Black Pepper
- Red Onion
- Kalamata Olive
- Cherry Tomatoes
- Celery Ribs
- Flat Leaf Parsley
- Fresh Basil
- Feta
Instructions
- Rinse all the squid under running water and pat dry
- Cut the tentacle bunches in half, and cut the bodies into 1 / 4 to 1 / 3-inch wide rings
- Cut the wings from the bodies
- Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil
- Prepare a bowl of ice water
- Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking
- When squid has cooled, transfer to a colander, let drain, and pat dry
- Set aside
- In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper
- Add in onion, stir, and let the dressing stand for 5 minutes
- In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta, then toss with the dressing
- Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop
- Makes 4 main course servings, 8 side dish servings