
Rustic Calamari Salad
Ingredients:
-
3 pouches (8oz each) Toppits Loligo Squid Rings & Tentacles
-
1 Toppits “Pop Herb” Garlic Cube, or 1 clove garlic, crushed
-
2 tbsp. fresh lemon juice
-
1 tbsp. red wine vinegar
-
1/3 cup extra virgin olive oil
-
1/2 tsp. salt
-
1/4 tsp. black pepper
-
1 small red onion, sliced
-
1/3 cup Kalamata olives
-
2 cups grape tomatoes, halved
-
2 celery ribs, cut into 1/4″ slices
-
1 cup fresh Italian flat-leaf parsley
Directions:
-
Rinse squid under cold running water, then lightly pat dry between paper towels. Cook squid in boiling salted water uncovered until just opaque, 40 to 60 seconds. Drain immediately into a bowl of ice-cold water to stop cooking. When the 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 for 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 flavours to develop. Serves 3 as an entrée, or 6 as an appetizer.