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Calamari Salad
Calamari Salad
(Calamari in Insalata)
 
 
Ingredients:
 
1 and 1/2 quarts vegetable broth
2 pounds small calamari (squid), cleaned
1 garlic clove, peeled and halved
1 and 1/2 cups diced, tender white celery stalks
1 tablespoon chopped fresh flat-leaf Italian parsley
Salt to taste
1/4 to 1/3 cup extra-virgin olive oil
3 to 4 tablespoons lemon juice
 
Directions:
 
Prepare vegetable broth.

Strain it and set aside until ready to use.

When you are ready to poach calamari, bring vegetable broth back to a full boil.

Add calamari, turn heat off and let them sit in the hot broth about 2 minutes.

Drain calamari and place in a bowl of ice water to stop cooking.

Drain again, pat dry with paper towels.

Cut sacs into 1/2-inch rings, and tentacles in half lengthwise.

Rub garlic all around inside of a salad bowl and add calamari.

Cover bowl with plastic wrap and chill in refrigerator for about 1 hour.

Remove calamari from refrigerator.

Add celery and parsley, season with salt and toss with olive oil and lemon juice.

Leave salad at room temperature for about 30 minutes, taste, adjust seasonings and serve. Makes 4 servings.
 
That's it!
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