CALAMARI SALAD
Steps:
- 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.
- 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.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- 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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Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #salads #seafood #vegetables #european #diabetic #dinner-party #holiday-event #picnic #summer #italian #dietary #low-sodium #seasonal #low-saturated-fat #low-calorie #low-carb #independence-day #low-in-something #no-shell-fish #squid #onions #tomatoes #to-go
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