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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Although delicious when eaten right away, this salad tastes even better if you have the time to chill it, covered, for 8 hours to allow the flavors to develop, and then bring it to room temperature (about 1 hour). Ingredients:
1 1/2 lb cleaned squid |
2 tablespoons fresh lemon juice |
1 tablespoon red-wine vinegar |
1/3 cup extra-virgin olive oil |
1 large garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup) |
1/3 cup pitted kalamata olives, halved lengthwise |
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large |
2 celery ribs, cut into 1/4-inch-thick slices |
1 cup loosely packed fresh flat-leaf parsley leaves |
Directions:
1. 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.
2. 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.
3. Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
4. 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 flavors to develop.
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