Recipes » Fish » Squid Salad

Ingredients

• 1/3 Cup Vinegar
• 2 Tbsp fresh basil
• 1 tbsp oregano
• 2 tbsp parsley
• 3 tbsp minced garlic
• 1 tsp sugar
• 1/3 cup olive oil (100 ml)
• 2 lbs. Squid
• 1 carrot, julienne
• 1 red pepper, small diced
• 1 green pepper, diced
• ½ cup nicoise olives, halved
• Fresh corn
• Roasted pine nuts
• ___________________
• Alternative: (Bobby Flay)
• Oil and roast squid for 2 minutes per side, cut into strips
• 1 loaf day-old italian bread, oiled, roasted and cubed
• add: 1/4 cup chopped mint, pine nuts, corn, capers, parsley
• Dressing:
  1/4 cup red wine vinegar
• 1 tbsp Dijon
• 2 pureed roasted chipotle peppers
• 2 dry roasted garlic cloves
  1 tbsp honey
• 2 tbsp mint leaves
• 1/3 - 1/2 cup EVOO
• Salt and pepper

Preparation

Whisk together the:
Vinegar
Basil
Oregano
Parsley
Garlic
Sugar
Salt/Pepper
Add oil slowly, emulsifying.

Cook squid in boiling, salted water for 45 seconds (the water won’t return to a boil)
Drain in cold water immediately.

Add to the dressing the squid, carrot, peppers, olives, corn, and pine nuts.

Let marinate overnight in the fridge.