Calamari Salad Gourmet | April 2005
- 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
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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