📝 About This Recipe
This vibrant salad captures the essence of the Italian coast, featuring tender, flash-blanched squid tossed in a bright, herbaceous dressing. The combination of crisp celery, briny olives, and sweet roasted peppers creates a symphony of textures that perfectly complements the delicate seafood. It is a refreshing, protein-rich dish that tastes even better after the flavors have melded, making it the ultimate sophisticated appetizer or light summer lunch.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Calamari (cleaned, bodies cut into 1/2-inch rings, tentacles left whole)
- 1/4 cup Dry White Wine (for the poaching liquid)
- 1/2 Lemon (sliced into rounds for poaching)
The Dressing
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1-2 large lemons)
- 2 cloves Garlic (minced into a paste)
- 1/2 teaspoon Dried Oregano (preferably Sicilian on the branch)
- 1 pinch Sea Salt and Black Pepper (to taste)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
Salad Components
- 2 stalks Celery (thinly sliced on a bias)
- 1/2 cup Roasted Red Peppers (jarred or homemade, sliced into strips)
- 1/4 cup Red Onion (very thinly shaved)
- 1/2 cup Castelvetrano Olives (pitted and halved)
- 2 tablespoons Capers (drained and rinsed)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
👨🍳 Instructions
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1
Prepare a large 'ice bath' by filling a medium bowl with cold water and a generous handful of ice cubes. Set this aside near the stove.
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2
Bring a large pot of water to a rolling boil. Add the white wine, lemon slices, and a tablespoon of salt to create an aromatic poaching liquid.
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3
Gently drop the calamari rings and tentacles into the boiling water. Cook for only 60 to 90 seconds; the squid should turn opaque and curl slightly. Do not overcook or it will become rubbery.
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4
Immediately drain the calamari and plunge it into the ice bath to stop the cooking process. Once cooled (about 2 minutes), drain thoroughly and pat very dry with paper towels.
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5
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, oregano, red pepper flakes, salt, and pepper until emulsified.
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6
In a large mixing bowl, combine the sliced celery, roasted red peppers, shaved red onion, olives, and capers.
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7
Add the dried calamari to the vegetable mixture.
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8
Pour the dressing over the salad and toss gently with tongs to ensure every ring of squid is well-coated.
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9
Fold in the fresh parsley. Taste and adjust seasoning, adding more lemon or salt if needed.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 4 hours) to allow the calamari to marinate and absorb the bright flavors.
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11
Before serving, give the salad one final toss. Arrange on a chilled platter and serve at room temperature or slightly chilled.
💡 Chef's Tips
Ensure the calamari is completely dry after the ice bath; excess water will dilute the dressing and prevent it from adhering. If you find raw red onions too pungent, soak the slices in ice water for 10 minutes then drain before adding to the salad. For the best texture, purchase 'sushi-grade' or high-quality frozen calamari that has already been cleaned. Do not skip the ice bath; it is the secret to achieving that tender, 'snap-to-the-bite' texture characteristic of Mediterranean seafood salads.
🍽️ Serving Suggestions
Serve with a side of charred sourdough bread rubbed with a raw garlic clove to soak up the juices. Pair with a crisp, high-acid white wine such as a Vermentino, Greco di Tufo, or a dry Rosé. Present as part of a classic Italian Antipasto spread alongside prosciutto, artichoke hearts, and sharp provolone. For a complete meal, serve over a bed of wild arugula or cold cooked orzo pasta.