Squid salad recipes vary, but all utilize the plentiful squid that’s native to New England. Rhode Island boats harvest over 50 percent of the region’s squid, and recipes such as this one are popular in the state. The flavor of this tart and crunchy salad is enhanced by marinating the squid for several hours or overnight and then allowed to come to room temperature before serving.
Recipe Servings: 4
Prep Time
15 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
1 minute
Total Time
36 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lb squid, cleaned
- Salted water, as needed for boiling
- Bowl of ice
- 2 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- ⅓ cup extra virgin olive oil
- 1 large garlic clove, minced
- ½ tsp salt, plus more to taste
- ¼ tsp ground black pepper, plus more to taste
- 1 small red onion, halved lengthwise, and then thinly sliced crosswise
- ⅓ cup pitted kalamata olives, halved lengthwise
- 2 cups cherry or grape tomatoes, halved or quartered if large
- 2 celery ribs, cut into ¼ -inch thick slices
- 1 cup loosely packed fresh flat leaf parsley leaves
Directions
- Rinse squid under cold water and then lightly pat dry.
- Cut the squid body into rings about ⅓ inch wide and halve the tentacles lengthwise.
- Bring salted water to a boil in a large 5- to 6-quart pot.
- Add squid to boiling water and cook 30 seconds to 1 minute.
- Drain and immediately transfer to a large bowl of ice to stop cooking.
- When cool, drain squid and pat dry.
- In small bowl, whisk lemon juice, vinegar, oil, garlic, salt, and pepper together to make the dressing. Add onion slices and let sit 5 minutes.
- Place squid, olives, tomatoes, celery, and parsley in a separate bowl.
- Add dressing to squid. Season to taste with salt and pepper.
- Let stand at least 15 minutes for flavors to meld. For best flavor, marinate in the refrigerator overnight and allow to come to room temperature before serving.
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