Calamari Salad

Name: Calamari Salad
Yield: 4 servings
Ingredients: 1 1 1/2 lb cleaned squid; 1 2 tablespoons fresh lemon juice; 1 1 tablespoon red-wine vinegar; 1 1/3 cup extra-virgin olive oil; 1 1 large garlic clove, minced; 1 1/2 teaspoon salt; 1 1/4 teaspoon black pepper; 1 1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup); 1 1/3 cup pitted Kalamata olives, halved lengthwise; 1 2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large; 1 2 celery ribs, cut into 1/4-inch-thick slices; 1 1 cup loosely packed fresh flat-leaf parsley leaves

From the kitchen of Carly

Tender squid gets a flash in boiling water, then chilled and tossed with a bracing lemon vinaigrette, red onion, Kalamata olives, and bright tomatoes. Clean, garlicky, and ready in minutes. Mediterranean comfort on a plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 lb cleaned squid
12 tablespoons fresh lemon juice
11 tablespoon red-wine vinegar
11/3 cup extra-virgin olive oil
11 large garlic clove, minced
11/2 teaspoon salt
11/4 teaspoon black pepper
11 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
11/3 cup pitted Kalamata olives, halved lengthwise
12 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
12 celery ribs, cut into 1/4-inch-thick slices
11 cup loosely packed fresh flat-leaf parsley leaves

Instructions

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.