Calamari-Olive Salad
A refreshing Mediterranean-style salad featuring tender squid rings tossed with niçoise olives, crisp celery, and fresh herbs in a bright lemon-olive oil dressing.
6 servings
15 min
Ingredients
- •2 pounds cleaned squid
- •⅓ cup niçoise olives
- •⅓ cup celery
- •⅓ cup celery leaves
- •⅓ cup scallion
- •1 teaspoon lemon zest
- •1 tablespoon lemon juice
- •¼ cup extra-virgin olive oil
Cooking Instructions
- 1.
Rinse squid under cold running water, then pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/8-inch-wide rings. Cook in a 4-quart pot of boiling salted water (1 tablespoon salt for 3 quarts water), uncovered, until just opaque, 30 to 40 seconds. Drain and immediately transfer to an ice bath to stop cooking. When squid is cool, drain and pat dry.
10 min
- 2.
Meanwhile, combine remaining ingredients and 1/4 teaspoon salt in a large bowl. Add squid and toss until combined well. Serve chilled or at room temperature.
5 min
