Classic Squid Salad
|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|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|Extra virgin olive oil||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
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.