Squid Salad With Lemon And Parsley Oil Recipes
CALAMARI SALAD
Steps:
- 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.
SQUID SALAD WITH LEMON-AND-PARSLEY OIL
Provided by Molly O'Neill
Categories salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 7
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
SQUID SALAD WITH MINT
Provided by Moira Hodgson
Categories salads and dressings
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Poach squid in two quarts water with lemon juice and vinegar until tender (about 20 to 30 minutes). Cook potatoes until tender and cut them into one-inch cubes. Set aside.
- Make dressing. Combine garlic and parsley and add olive oil, pepper flakes, vinegar and lemon juice. Shred mint leaves and add them to the mixture. Season to taste with salt and pepper and mix thoroughly.
- Combine the squid and potatoes in a serving bowl and add dressing. Toss and let marinate for at least three hours in the refrigerator before serving.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 30 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 756 milligrams, Sugar 1 gram
SQUID SALAD
Steps:
- Pour 2 inches of water into a large Dutch oven or pot and bring to a boil. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
- Set a colander or steamer over (but not touching) the water. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
- Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss. Sprinkle in the parsley, toss again, and serve warm or at room temperature.
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