CALAMARI & NICOISE SALAD

By BobD

Ingredients

• 8 SERVINGS
• 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 nicoise 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

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

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.

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.