Calamari Salad with Nicoise & Picholine olives
The flavors develop best when left to marinade a couple hours. Parsley, crunchy celery and lemon juice add freshness to these French olive favorites: the dark, briny Nicoise and the sweet, mellow green Picholine. These classic Mediterranean flavors are great for outdoor entertaining served as an appetizer with refreshing summer cocktails.
- 2 pounds squid (tubes and tentacles), cleaned
- 1/3 cup DeLallo Extra Virgin Olive Oil
- 4 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small red onion, thinly sliced
- 1/3 cup DeLallo French Medley Olives, pitted and roughly chopped
- 2 cups cherry tomatoes, halved
- 1 stalk celery, finely chopped
- 1 cup loosely-packed Italian flat-leaf parsley
Bring a large pot of water to a boil.
Rinse the squid under cold water, then pat dry with paper towels. Halve the tentacles and cut the bodies (tubes) into 1/3-inch rings. Keep in mind that the squid will reduce in size once you cook, so don’t make them too small.
Salt the boiling water, and then, drop in the squid. Cook for just 30 seconds, any more time than that will result in chewy, tough squid.
Drain the squid; immediately soak them in cold water and ice to stop them from cooking further. When the squid is cool, drain and pat dry.
In a bowl, whisk together olive oil, lemon juice, salt and pepper. Stir in the onion and place the dressing to the side.
Combine the squid, olives, tomatoes, celery and parsley in a large bowl. Toss with dressing and season with salt and pepper to taste.