Squid Salad

Name: Squid Salad
Yield: serves 6
Ingredients: 3 fresh bay leaves; The whole peel and juice of 1 lemon; 1 1/2 pounds calamari bodies and tentacles, cleaned, bodies cut into 1/2-inch rings; 1 cup pitted, slivered green olives; 4 inner stalks celery, with leaves, sliced thin on the bias; 1 cup roasted red-bell-pepper strips; 1/2 teaspoon kosher salt; 1/4 teaspoon dried oregano; 1/4 teaspoon peperoncino flakes, or to taste; 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh Italian parsley

December 14, 2011

Seafood salad is common in Italian American households, especially on Christmas Eve, La Vigilia, and almost always as an appetizer on menus in Italian American restaurants. As popular as the seafood salad is in the United States, in Italy one is more likely to find a simple salad like this version, containing one kind of seafood. What is most important in this recipe is not to overcook the calamari.

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