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:

  1. Bring medium pot of water to boil and squeeze in half lemon.
  2. Throw half lemon into water along with bay leaf, peppercorns, and kosher salt.
  3. Cook Calamari for 2-3 minutes, just until it’s done, a little curled and white. Careful not to overcook.
  4. Remove with a slotted spoon and transfer to a large (preferably) glass bowl and immediately squeeze lemon over the hot squid rings.
  5. Add the rest of your salad ingredients, stirring well after each addition.
  6. Cover bowl and refrigerate until ready to serve. 

Servings: 4-6

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