Marinated Calamari Salad With Ligurian Olives Celery Leaves And Chiles Recipes

CALAMARI-OLIVE SALAD

Calamari-Olive Salad image

This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised [Veal Cacciatore](/recipes/food/views/351137) . Quickly cooking the calamari renders it snowy white and very tender-such a nice backdrop to the salty olives and crunchy celery. Scallion, lemon zest, and celery add freshness.

Provided by Kay Chun

Time 25m

Yield Makes 6 (main course) or 8 (first course) servings

Number Of Ingredients 8

Ingredients

2 pounds cleaned squid
Heaping 1/3 cup niçoise olives, finely chopped
1/3 cup finely chopped celery
1/3 cup chopped celery leaves
1/3 cup thinly sliced scallion
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil

Steps:

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.
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.

GRAMMY'S CALAMARI SALAD

Grammy's Calamari Salad image

My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.

Provided by CLAIRES

Categories Salad Seafood Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 7

Ingredients

2 lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
3 pounds squid, cleaned and sliced into rounds
1 (2.25 ounce) can pitted black olives
4 stalks celery, chopped

Steps:

In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 6.8 g, Cholesterol 264.5 mg, Fat 2.2 g, Fiber 1.3 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 108.5 mg, Sugar 0.2 g

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