Marinated Calamari Salad
By Lana Granfors
By Lana Granfors
Photo by Kara Stewart
Trust me – you will never have a bad meal when you visit the Amalfi Coast of Italy. Menus are loaded with their fresh catch of the day, as well as the region’s amazing pasta dishes made from the freshest ingredients. We spent many afternoons beachside, enjoying a meal and drinking wine while chatting with our friends, followed by a late afternoon swim in the clear ocean. I love this place!
For lunch or dinner, I often opted for an octopus or calamari salad as my main entrée. A delectable dish… seafood so fresh it as though it just leapt on to my plate! All served alongside the best ciabatta or foccacia I have ever had and local olive oil for dipping, of course. Heaven!
INGREDIENTS - VINAIGRETTE DRESSING
2 tsp. finely minced garlic
3 T finely chopped fresh parsley
1 T red wine vinegar
½ cup finely chopped red onion
3 T fresh lemon juice
¹⁄³ cup olive oil
DIRECTIONS — VINAIGRETTE DRESSING
STEP 1: Mix vinaigrette ingredients in a bowl and whisk in the olive oil. Taste and adjust salt and pepper to taste. Set aside.
INGREDIENTS - SALAD
2 T red wine vinegar
2 T lemon juice
3 T olive oil
3 tomatoes diced or 2 cups cherry tomatoes, halved
2 celery ribs, cut into ¼-inch-thick slices
1 green bell pepper, cut into matchstick strips
1 yellow bell pepper, cut into matchstick strips
2 small zucchini, cut into medium cubes
4 T finely chopped fresh flat leaf parsley
4 green onions, sliced
¹⁄³ cup pitted Kalamata olives, halved lengthwise
DIRECTIONS — SALAD
STEP 1: In a medium sized glass bowl, combine the vinegar, lemon juice and oil. Add remaining ingredients and stir to blend. Set aside.
INGREDIENTS - CALAMARI
2 ½ lb. squid, cleaned
½ cup dry white wine
2 tsp. sea salt
Dash of black pepper
2 garlic cloves peeled, whole
¼ tsp. dried hot red pepper flakes
1 bay leaf
4 sprigs fresh parsley
2 quarts water
STEP 1: Prepare squid by cutting the tube into rings, each about ½ inch wide, and tentacles into large bite-sized pieces. There should be about 3½ cups.
STEP 2: In a large pot, add the wine, salt, pepper, garlic cloves, red pepper flakes, bay leaf and parsley sprigs and water. Place on medium high burner and bring to a boil. Add the squid rings and tentacles. Reduce heat, cover and cook just until the squid becomes opaque, probably not more than 1 minute. Drain into a colander and immediately transfer to a bowl of ice and cold water to stop the cooking process. Discard garlic cloves, bay leaf, and parsley sprigs. When squid is cool, drain and pat dry.
DIRECTIONS — ASSEMBLE SALAD
STEP 1: Combine the cooked squid with the salad ingredients in a large bowl. Toss with vinaigrette and season with additional salt and pepper, if necessary. Let stand at least 15 minutes to allow flavors to develop, stirring gently a couple of times. Can be refrigerated for up to 3 hours until ready to serve. Stir a few times during the chilling process.
STEP 2: Arrange a large lettuce leaf on salad plates and divide the salad between the plates or arrange on lettuce leaves on a large serving platter.
Prep time: 25 minutes – 35 minutes
Cooking time: 10 - 15 minutes
Total Time: 35 – 50 minutes