My first try at Dad’s squid salad. Here’s what I did this time…
1/2 medium red onion
1/4 cup fresh chopped flat leaf parsley
2 celery stalks, diced small
2 carrots, diced small
1 roasted red pepper (jarred), diced very small
2 tbsp rinsed capers
salt, black pepper, crushed red pepper
2 cloves of garlic, minced
1/4 cup olive oil
1/4 cup rice wine vinegar
1 lb squid, (frozen, thawed), cut into rings and tentacles
lemon juice for preparing the squid
Prepare all of the ingredients minus the squid and set aside to marinade.
Heat a large pot of water to boil. Squeeze half a lemon into the water. Add the squid and cook for only 1 1/2 to 2 minutes, until the rings turn white and the tentacles shrink up. If you cook too long, the calamari will be rubbery.
Strain the squid out using a slotted spoon into a glass bowl and squeeze the other 1/2 of lemon, tossing to coat. Add the squid to the prepared marinade/dressing and stir through.
May need to add more vinegar, olive oil, salt and pepper to taste.
