Calamari-Olive Salad

Calamari-Olive Salad

Info

Rating
Calories
174.0
Protein
18.0
Sodium
93.0
Fat
9.0

Description

This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised Veal Cacciatore . 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.

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

Directions

  1. 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.
  2. 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.

Tags

    Salad Olive Picnic Quick & Easy Oscars Dinner Lunch Squid Celery Healthy Boil Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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