SQUID SALAD WITH LEMON-AND-PARSLEY OIL

Squid Salad With Lemon-And-Parsley Oil image

Provided by Molly O'Neill

Time 10m

Yield Four servings

Number Of Ingredients 7

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Ingredients

1 1/2 pounds squid, cleaned, tentacles separated, bodies cut across into rings, 1/8 inch thick
6 scallions, trimmed and thinly sliced
4 ribs celery, trimmed and thinly sliced
2 teaspoons lemon-and-parsley oil (recipe above)
1 teaspoon salt, plus more to taste
1/8 teaspoon cayenne
Freshly ground black pepper to taste

Steps:

Bring a medium pot of water to the boil. Add the squid and blanch for 1 minute. Drain and set aside to cool. Place the squid in a bowl and toss with the scallions, celery, lemon-and-parsley oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 1 gram, TransFat 0 grams