CALAMARI SALAD
From Gourmet magazine comes this wonderful calamari salad - and although it is delicious eaten right after preparation, it's even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.
Provided by Julesong
Categories Squid
Time 31m
Yield 8 servings as a side dish, 4 serving(s)
Number Of Ingredients 14
Steps:
- (If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane from body.).
- Rinse all the squid under running water and pat dry.
- Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
- Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
- Prepare a bowl of ice water.
- Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking.
- When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
- In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes.
- In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
- Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
- Note: although good eaten right after preparation, it's even better if you chill it for 8 hours - tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sautéed lightly before adding it to the salad.
- Makes 4 main course servings, 8 side dish servings.
Nutrition Facts : Calories 369.1, Fat 21.9, SaturatedFat 3.3, Cholesterol 397, Sodium 474.5, Carbohydrate 14.8, Fiber 2.6, Sugar 4.3, Protein 28.3
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