Calamari-Olive Salad

Ingredients for Calamari-Olive Salad

• 900g cleaned squid

• Heaping 80ml niçoise olives, finely chopped

• 35g finely chopped celery

• 1/3 cup chopped celery leaves

• 1/3 cup thinly sliced spring onion

• 1 teaspoon grated lemon zest

• 1 tablespoon fresh lemon juice, or to taste

• 60ml extra-virgin olive oil

How to make Calamari-Olive Salad

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-quart pot of boiling salted water (1 tablespoon salt for 2.8L 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.

Meanwhile, combine remaining ingredients and 1/4 teaspoons salt in a large bowl. Add squid and toss until combined well. Serve chilled or at room temperature.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.