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.
Recipe information
Total Time
25 min
Yield
Makes 6 (main course) or 8 (first course) servings
Ingredients
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-quart pot of boiling salted water (1 tablespoon salt for 3 quarts 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.
Step 2
Meanwhile, combine remaining ingredients and 1/4 teaspoon salt in a large bowl. Add squid and toss until combined well. Serve chilled or at room temperature.
Recipe notes
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