Marinated Calamari Salad

May 30, 2013

Recipe By: Chef Charles Youts

Serving Size: 6

2  teaspoons  red wine vinegar

2 tablespoons  lemon juice — fresh

sea salt

1/3  cup EVOO

2 roma tomato — diced medium

1 green bell pepper — cut into matchstick strips

1  yellow bell pepper — cut into matchstick strips

1 medium zucchini — cut into medium cubes

1/4 cup parsley — chopped

1/2  teaspoon thyme — chopped

3 scallions — thinly sliced

1/2 pound squid — cleaned and sliced into thin rings (including tentacles)

In a medium sized glass bowl, combine the vinegar and 1 teaspoon of the lemon juice. Add salt to taste and stir to dissolve it. Add 3 tablespoons of the oil, the tomatoes, green and yellow bell peppers, zucchini, parsley or chervil, pepper flakes, thyme and scallions, and stir to blend. Set aside.

Put 1 quarts of water into a large saucepan. When the water reaches a boil, add 1 tablespoons salt. Add the squid rings and tentacles. Cook just until the squid becomes opaque, not more than 1 minute (the water may not return to boil). When they are cooked, turn the squid out into a large colander; drain well, but do not rinse.

Immediately add the drained squid to the marinade and toss to blend. Stir in the remaining olive oil and 1 tablespoons lemon juice. Taste the mixture and add salt to taste as necessary.

Refrigerate for at least 3 hours before serving.

Arrange a large lettuce leaf on each of 6 small salad plates, and divide the salad between the plates; or present the dish similarly on a serving platter.


“The Classic Cafe”

Squid (Calamari)