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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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A refreshing salad using squid. Try it...there's more than one way to eat your calamari. This has 3 hours chilling time. Ingredients:
2/3 cup balsamic vinegar, to taste |
2 tablespoons finely chopped fresh basil |
1/2 teaspoon oregano |
2 tablespoons coarsely chopped fresh parsley |
3 tablespoons minced garlic |
1 teaspoon sugar |
3/4 cup olive oil |
2 lbs squid, cleaned and cut into 1/2 inch rings and pieces |
1 large carrot, cut into julienne strips |
1 red bell pepper, cut into 1/4 inch dice |
1 green bell pepper, cut into 1/4 inch dice |
1 small red onion, cut into thin rings, separated, and kept in ice water |
1/2 cup pitted kalamata olive, halved |
Directions:
1. Whisk together vinegar, basil, oregano, parsley, garlic, sugar and salt and pepper to taste; add oil in a thin stream, whisking until the dressing becomes emulsified.
2. In a saucepan of boiling salted water, cook squid for exactly 45 seconds (water probably won’t return to a boil in that time).
3. Drain and refresh under cold water.
4. Place the squid in a bowl along with the vegetables and olives and pour dressing over.
5. Toss to coat.
6. Let the salad marinate, covered and chilled, for at least 3 hours and up to 24 before serving.
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