Squid Salad

Squid Salad ala The Frugal Gourmet

Calamari/Squid Salad Italian Style

A blast from the past and a make ahead refreshing dish is this Squid Salad recipe (Italian antipasto) from The Frugal Gourmet, Jeff Smith (1984), Paperback edition, page 420. Back then, I don’t think you could just buy squid rings or squid already cleaned so this recipe starts with whole squid.

Ingredients

1 pound whole squid
1 cup chopped celery
1 small yellow onion, peeled and sliced
1/3 cup olive oil (we use EVO)
1/4 cup white wine vinegar
1 tsp crushed oregano (we used dried)
1/2 cup parsley (we used Italian), chopped
fresh ground pepper
1 lemon, cut into wedges

Clean the squid: pull off the head, remove the cuttlebone and rinsing out the body. Remove the cuttlebone. Cut the squid into little circles. For the head, remove eyes with a knife and pinch out beak between the legs and rinse. Drop squid into boiling water until edges curl or water starts boiling again. Squid cooks very fast. Drain and toss with everything else except the lemon wedges. Chill for 2 hours or more. Serve with lemon wedges.

Note1: Salt if needed and add chili flakes if desired.
Note2: Picture - Pickled Asparagus, Marinated Mushrooms, Marinated Cauliflower, Squid Salad

WA Pub: 2020-Jul-20 18:00 Cooking, Italian, AntiPasti, Antipasto, Jeff Smith, Frugal Gourmet 
WA Pub: 2020-Jul-02 18:00 New