The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
Check out chef Mary Weaver demonstrating the Squid Salad recipe on "The Rhode Show"!
Also, check out an article Weaver wrote for Newport Life a few years ago, "The Unsung Squid."
Makes 4 main-course servings
- 1 1/2 lbs. cleaned squid
- 2 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup red onion, finely chopped
- 1/3 cup pitted Kalamata olives, halved lengthwise
- 1/2 cup celery, diced
- 1 cup flat-leaf parsley, rough chopped
- 2 tablespoons fresh basil leaves, rough chopped
- 2 tablespoons capers
- 1 cup diced cucumbers
- 1 cup diced red bell pepper
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- 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 onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, celery root, cucumber, capers, pepper, basil 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.
Variations: Replace parsley and basil with cilantro and add avocado, add edamame, chickpeas, mango, micro greens, etc.