Ingredients:
- 2 lb. NETUNO Calamari, cooked
- 1 bay leaf
- 8 peppercorns
- 2 tablespoons kosher salt
- 1 ½ lemon
- 6 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 ½ celery stalk, thinly sliced
- 1 large fire-roasted red pepper, sliced into matchsticks
- 1 cup kalamata olives, halved
- ¼ cup flat leaf parsley
- 2 scallions, sliced thin on diagonal
- Optional variations: capers, yellow peppers, garlic, red pepper flakes
Instructions:
- Bring medium pot of water to boil and squeeze in half lemon.
- Throw half lemon into water along with bay leaf, peppercorns, and kosher salt.
- Cook Calamari for 2-3 minutes, just until it’s done, a little curled and white. Careful not to overcook.
- Remove with a slotted spoon and transfer to a large (preferably) glass bowl and immediately squeeze lemon over the hot squid rings.
- Add the rest of your salad ingredients, stirring well after each addition.
- Cover bowl and refrigerate until ready to serve.
Servings: 4-6