Calamari Salad With Red Chicory Herby Lime Dressing Recipes

CALAMARI SALAD

Steps:

• (If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane from body.).
• Rinse all the squid under running water and pat dry.
• Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
• Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
• Prepare a bowl of ice water.
• Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking.
• When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
• In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes.
• In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
• Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
• Note: although good eaten right after preparation, it's even better if you chill it for 8 hours - tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sautéed lightly before adding it to the salad.
• Makes 4 main course servings, 8 side dish servings.

SPICY CALAMARI SALAD

Steps:

• Mix and toss all chopped ingredients except the calamari.
• Layer fried calamari on the salad.
• Serve and enjoy!

THE BEST CALAMARI SALAD

Steps:

• Clean calamari remove the fins and skin.
• If you wish to use the tenacles cut them off above the eyes remove the hard center.
• Cut the calamari into small rings.
• Cook the calamari in boiling salted water for approx 1 minute drain and rinse under cold water.
• Put into serving bowl add all the chopped ingredients stir to combine.
• In a small bowl add vinegar and lemon juice wish in olive oil to make an emulsion
• add to salad and stir to combine.
• Refrigerate for several hours before serving.

SWEET RED DRESSING

Steps:

• Combine all ingredients in a shakable container.
• Shake vigorously.
• Chill, shaking occasionally.
• "Cooking" time is Chill time.

CALAMARI MANGO SALAD

Steps:

• Cut squid tubes into rings.
• Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough.
• Plunge in ice water to chill. Drain.
• Combine squid, mangoes, and lime juice in a small bowl.
• Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.
• Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.

CALAMARI SALAD

Steps:

• 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.

LIME-HERB DRESSING

Steps:

• Whisk all ingredients together and try to think of something to put for Step 2.
• Uh -- put it on yer salad? Yeah!

CALAMARI SALAD WITH RED CHICORY & HERBY LIME DRESSING

Steps:

• Chargrill the peppers in a hot griddle pan. Once they are grilled and cooled slightly, cut them into thinner strips.
• Chop the squid into rings, but leave the tentacles whole.
• Saute the squid in a hot frying pan with a little olive oil until they are lightly golden, this will take about 2 - 3 minutes.
• Cut off the bottom (core) of the chicories, shred the leaves slightly so that you have a mixture of different sizes of leaves.
• Mix the dressing ingredients together. Mix the squid, chicory and peppers in a bowl with the dressing before serving the salad onto plates. Serve immediately.