Recipes

Calamari Salad

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Calamari Salad

Calamari Salad

amanda

Equipment

  • - KitchenAid Mixer Stand with Attachments

  • - Mandoline Slicer

  • - Cutting Board Set (6x8 inches), Wood or Plastic

  • - Silicone Salad Spinner

  • - Digital Kitchen Scale (2 lb., 5 oz.), AccuTare-Ready

  • - Bowl Set, Mixing Glasses and Measuring Cups (32 Pieces), Stainless Steel

  • - High-Speed Hand Blender (500 Watts), 16 Amp

  • - Serving Tray Set (4 Pieces), Aluminum

  • - Sharp Chef's Knife, 8 Inch Blade (Premium Quality)

  • - Stainless Steel Salad Servers (Set of 3 Pieces), Plated

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
4

Instruction 4

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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