MARINATED CALAMARI SALAD ON BUTTER LETTUCE
INGREDIENTS
Serves 4
2 pounds cleaned squid, tubes and tentacles
Juice of one lemon
3 tablespoons red wine vinegar
1/2 cup of the best extra-virgin olive oil you can afford
1 large garlic clove, minced
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
1/2 red bell pepper, cut into thin strips, or 1/2 cup "bottled" diced Peppadew® peppers
6 scallions diced, both white and green parts of the stalk
16 or more pitted kalamata or niçoise olives, halved lengthwise
1/2 lb. cherry or grape tomatoes, halved
1 cup flat-leaf parsley, diced
Chiffonade of ½ cup loosely packed fresh basil leaves
DIRECTIONS
1. Rinse calamari in cold water and pat dry with paper towels.
Halve the large tentacles lengthwise, and cut bodies into 1/4 - 1/3” wide rings.
2. Cook the calamari in a 4-quart saucepan of boiling water
until just opaque 60-90 seconds.
Drain
in a colander and immediately put cooked calamari bowl of ice water to stop cooking.
When calamari is cool, drain and pat dry.
3. In a small bowl, whisk together lemon juice, vinegar, oil, garlic salt and pepper.
4. In a large bowl, combine the calamari, onion, olives, tomatoes, red pepper, parsley and basil.
Toss with the dressing and season to taste with salt and pepper.
Let stand at least 15 minutes before serving
COOKS NOTE*
It is very important that the squid is cooked no longer than 90 seconds. The rule for squid to be
tender is no longer than 2 minutes otherwise no less than an hour. The longer cooking time is
for stews and sauces. serve with sour dough bread