Squid And Celery Salad Recipes

GRAMMY'S CALAMARI SALAD

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.

SQUID SALAD

Steps:

• Pour 2 inches of water into a large Dutch oven or pot and bring to a boil. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
• Set a colander or steamer over (but not touching) the water. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
• Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss. Sprinkle in the parsley, toss again, and serve warm or at room temperature.

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.

SQUID AND CELERY SALAD

Steps:

• Clean the squid by removing the insides and the ''pen.'' Cut off the eyes and discard. Reserve the tentacles. Pull or scrape off the outer coating of the squid bodies. Rinse the cleaned squid and pat dry.
• Cut each squid in half and place on a flat surface, skinned side down. Using a sharp knife held at an angle, score the squid on top with a diagonal diamond pattern. Cut the squid into rectangles or squares, about 1 1/2 inches in width or length. Place in cold water and set aside.
• Place the celery on a flat surface. Holding a knife at an angle, cut the celery ribs on the diagonal into thin 1/4-inch slices.
• Combine the vinegar, soy sauce, sesame oil, coriander, chili oil, ginger, garlic, sugar and pepper in a mixing bowl. Blend thoroughly.
• Bring large quantity of water to a boil and add salt. Add squid and cook 30 seconds, no longer. Drain immediately and run under cold running water until chilled. Drain thoroughly.
• Bring enough water to boil to cover the celery slices when added. Add salt to taste. Add the celery and cook about 30 seconds, no longer. Drain and run under cold running water until chilled. Drain well.
• Put the celery and squid in a bowl. Add the sauce and toss to blend. Refrigerate. When ready to serve toss once more.