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Classic Squid Salad

Natural.Foodie's picture
Ingredients
  Cleaned squid 1 1⁄2 Pound, bodies cut crosswise into 1/4 inch rings and tentacles halved lengthwise if large
  Carrot 1 Medium, cut into fine 1 1/2 inch long strips
  Celery ribs 2 , halved lengthwise and thinly sliced crosswise on the bias
  Red bell pepper 1⁄2 Medium, finely diced
  Red onion 1⁄2 Small, finely diced
  Minced parsley 3 Tablespoon
  White wine vinegar 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Minced garlic 1⁄2 Teaspoon
  Extra virgin olive oil 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
Directions

1. Bring a large saucepan of water to a boil over high heat. Have ready a big bowl of ice water. Add the squid to the boiling water all at once, stir and cover the pot to help the water return to a boil. Cook, tasting for doneness, for up to 3 minutes.
2. Drain the squid and immediately plunge it into the ice water. When cool, drain again and transfer to a large bowl. Add the carrot, celery, bell pepper, onion and parsley; toss to combine.
3. In a small bowl, whisk the vinegar with the lemon juice, salt, black pepper and garlic. Gradually whisk in the oil until incorporated. Pour over the squid and toss. Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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