Calamari-Olive Salad

Calamari-Olive Salad
Photo by Stephanie Foley


  • 1/3 cup scallion
  • 2 pounds cleaned squid
  • 1/3 cup celery leaves
  • 1/3 cup celery
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Heaping 1/3 cup niçoise olives
  • + 1 more ingredients
    • ¼ cup extra-virgin olive oil

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,...

View full recipe at Epicurious


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