Friday, June 1, 2012

Anna's Calamari Salad

  • 2 pounds  squid cleaned
  • 1/3 cup  olives, finely chopped (Used your favorite type)
  • 1/3 cup chopped celery (finely chopped)
  • 1/3 cup chopped celery leaves
  • 1 1/2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice (optional)
  • 1/4 cup extra-virgin olive oil
Wash and the rinse squad under cold water. Divide the tentacle lengthwise and cut
bodies crosswise into wide rings, about 1/8 inch wide.
Cook in a pot of salted boiling water, do not cover. cooking at a boil for about 50 seconds, now drain hot water.  Once drained rinse in very cold water.  Once the squid is cold and well drained,  pour squid into a large bowl and add olives,celery, lemon zest, and oil, mixing well.       Serve Chill.

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