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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Squid doesn't deserve its reputation for being tough or rubbery. It yields a delicate, tender texture if cooked for either a very short or a very long period of time. Ingredients:
1 pound fresh or frozen squid, thawed and drained |
2 ripe mangoes, diced |
1/4 cup fresh lime juice |
1 tablespoon dijon mustard |
2 tablespoons white wine vinegar |
1/3 cup extra-virgin olive oil |
1/4 cup chopped fresh cilantro |
1 shallot, minced |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
toasted baguette slices |
Directions:
1. Cut squid tubes into rings. Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough. Plunge in ice water to chill. Drain.
2. Combine squid, mangoes, and lime juice in a small bowl.
3. Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.
4. Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.
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