2000s Recipes + Menus
Calamari-Olive Salad
Serves6 (main course) or 8 (first course)
- Active time:25 min
- Start to finish:25 min
January 2009
This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised Veal Cacciatore. Quickly cooking the calamari renders it snowy white and very tender—such a nice backdrop to the salty olives and crunchy celery. Scallion, lemon zest, and celery add freshness.
- 2 lb cleaned squid
- Heaping 1/3 cup niçoise olives, finely chopped
- 1/3 cup finely chopped celery
- 1/3 cup chopped celery leaves
- 1/3 cup thinly sliced scallion
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice, or to taste
- 1/4 cup extra-virgin olive oil
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Rinse squid under cold running water, then pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/8-inch-wide rings. Cook in a 4-qt pot of boiling salted water (1 Tbsp salt for 3 qt water), uncovered, until just opaque, 30 to 40 seconds. Drain and immediately transfer to an ice bath to stop cooking. When squid is cool, drain and pat dry.
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Meanwhile, combine remaining ingredients and 1/4 tsp salt in a large bowl. Add squid and toss until combined well. Serve chilled or at room temperature.
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