Calamari Salad

This is one of my favorites and I finally got the recipe from my dad while he was making some for us over the Christmas holiday.  This salad is really yummy served over a bed of thin sliced crunchy romaine lettuce.  If you don’t have any calamari, shrimp would be a good substitute or try a mixture of the two.

 

Calamari, green olives and celery with lemon garlic dressing

 

Ingredients

1 pound squid, thawed if necessary, sliced into bite sized rings and tentacles

use a 2-1 ratio of olive oil to lemon juice.  For 1 pound of squid it’s about 1/2 cup oil and 1/4 cup lemon juice

1 hot pepper, chopped small.  Use a dried red pepper, a small jalapeño or any other hot pepper you’re fond of!

2 large cloves garlic, pressed or mashed fine

1 celery heart (or about 4 regular stalks) chopped leaves and all.

1/2-3/4 cup green olives with pimentos, roughly chopped.  You can also use good black Greek olives.

The Procedure

Put a pot of water on to boil.  Make sure it will hold all the squid and while the water is getting hot, make the dressing.

Start with a salad bowl that will accommodate all the ingredients.  Add everything but the squid and mix together well.  Add salt to taste.

Cook the squid quickly in the large pot with boiling water.  Add the squid to the boiling water and cook for no more than 2 minutes, you don’t want rubbery calamari!  Drain into a colander and add to the dressing.  Mix well and let it marinate in the fridge for at least an hour, tastes even better the next day!  Serve over salad greens.

I am working on perfecting a coconut yogurt recipe since my dad got me an awesome yogurt maker for Christmas!  If anyone has any suggestions, please let me know.  I’ll post what I’ve come up with in a week or so, I have a few different formulas I want to test out.

 

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1 Comment (+add yours?)

  1. Edward Bishop
    Feb 19, 2014 @ 16:22:46

    I heard of or read this recipe years ago but do not know the source. Supposedly the red, green and white mimic the Italian flag.Just finished a big batch. Yummy!

    Reply

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