Giant Squid With Lemon Vinaigrette

By á-170456

Ingredients

• 4 pieces bacon diced (or prosciutto)
• 1/4 cup finely-diced red onion
• 1 red bell pepper sliced thin strips
• 2 cups diagonally-cut (2") fresh asparagus
• 3 garlic cloves
• 1/4 cup extra-virgin olive oil
• 2 lemons juice only
• 2 tablespoons white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 pinch granulated sugar
• 1/4 cup chopped fresh basil leaves
• 1 1/2 cups sliced squid (see info below)
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup freshly-grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

In a large skillet over medium heat, lightly brown bacon. Add onion, bell pepper and asparagus and cook until asparagus is just barely cooked, but still crisp.

Add garlic, olive oil, lemon juice, vinegar, mustard and sugar. Stir to blend and heat for 2 minutes.

Add basil and squid. Cook for 30 seconds to 1 minute. Season with salt and pepper and top with cheese.

This recipe yields 4 servings.

To process the squid, take the cleaned tube and lay it membrane-side down on a cutting surface. With a very sharp fillet knife, slice the squid as thinly as you can, cutting at an angle and pushing the knife up along the membrane. When you're done, you should have the membrane on the surface and the squid sliced into very thin pieces, about 1 inch wide. Cook the squid until it just barely changes color. If you cook it too long, you'll be very disappointed.