Marinated squid salad (salade calmars marinée)
Indulge in the flavors of the Mediterranean with this delightful marinated squid salad. Perfectly seasoned calamari paired with crisp vegetables for a refreshing burst of taste. Bon appétit!
Ingredients:
- 2 teaspoons best-quality red wine vinegar (I use Heinz)
- 3 tablespoons fresh lemon juice
- Coarse sea salt
- 1/3 cup extra-virgin olive oil
- 2 large ripe tomatoes, peeled, seeded, cored & chopped (or 1 14-ounce can diced plum tomatoes, well drained)
- 2 yellow bell peppers, cored, seeded and cut into 1/2-inch dice
- 1/4 of a small fennel bulb, very thinly sliced, then julienned
- 4 tablespoons finely chopped fresh flat-leaf parsley
- 1 small jalapeno pepper, seeded, deribbed and finely chopped, or a pinch of hot red pepper flakes
- 2 tablespoons chopped fresh fennel tops
- 3 scallions, thinly sliced into rings
- 3 squid, cleaned and sliced into thin rings, tentacles reserved
- 2 tablespoons Pernod
Instructions:
- Mix the vinegar and 2 teaspoons of lemon juice in a medium-sized nonreactive bowl. Season with salt and mix until the salt is dissolved. Incorporate 3 tablespoons of the oil, along with tomatoes, peppers, parsley, red pepper flakes, fennel, scallions, and stir well to combine. Set the mixture aside.
- Bring 3 quarts of water to a boil in a large pot. Once boiling, add 2 tablespoons of coarse sea salt. Add the squid rings and tentacles, and stir gently. Turn off the heat and continue stirring until the squid becomes opaque and no longer translucent, which should take just a few minutes. Once cooked, transfer the squid into a large colander. Allow it to drain thoroughly without rinsing.
- Combine the drained, hot squid with the marinade and toss together. Mix in the remaining olive oil and lemon juice. Introduce Pernod to the mixture. Taste and adjust the seasoning by adding salt if needed. Refrigerate for a minimum of 3 hours before serving.
- Present the dish on small salad plates placed on a bed of dressed greens, or arrange it on a platter with arugula or another lettuce variety, combined with some red radicchio. Accompany it with fresh country bread and a glass of chilled rosé wine.
Summary:
- Calories: 1140 kcal
- Fat: 77 g
- Protein: 48 g
- Carbs: 55 g
- Potassium: 2633 mg
- Magnesium: 192 mg