Fresh, Light and of the Sea!

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Make Fresh, Light and of the Sea!

The Perfect light and delicious Summer Salad! Crisp greens, spicy peppers, savory onions and of course the delicate flavor of fresh squid, all combined with a light dressing to create a very tempting dish!

Squid Salad

Ingredients

2.5 lbs squid hoods, cleaned and gutted

1 red bell pepper seeded and thinly sliced

3 tablespoons lemon or lime juice

1/3 cup extra light olive oil

1 tbs red wine vinegar

Freshly ground or cracked black pepper, to taste

1 iceberg lettuce, torn into pieces (or a mixture of salad greens)

9 oz. cherry tomatoes, halved (or 3 ripe tomatoes, cut into chunks)

4 radishes, washed and sliced

4 scallions, trimmed tops, cut on the diag

2 medium sized shallots, sliced thinly

1 large garlic clove, minced

1 cup loosely packed fresh flat-leaf parsley leaves

Directions

Cut the squid hoods horizontally to make flat pieces and score with a sharp knife in criss-cross fashion. Halve tentacles lengthwise

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 shallots and let stand 5 minutes.

Meanwhile, combine squid, tomatoes, peppers 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.

Layer your salad by laying down the lettuce and artfully placing the the scallions after adding the the squid salad mix.

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