Save Recipe Print
Yield:
4 appetizer servings
Level:
Easy

Ingredients

QUICK COURT BOUILLON:

Directions

Place squid in medium saucepan. Strain hot court bouillon over the squid. Turn heat on low so that liquid steams but does not simmer, for 1 minute. Taste a squid ring: it should be just opaque and tender. If still chewy and translucent, cook for another 30 seconds to 1 minute but no longer. Drain squid and place in large bowl. Place lime juice in small bowl and drizzle in olive oil while whisking so as to form an emulsion. Pour vinaigrette over squid and stir to combine. Add all remaining ingredients except cilantro and lettuce, and stir well. Can be served immediately or held up to one day in refrigerator. Stir in cilantro immediately before serving. Serve on leaves of Romaine lettuce arranged on chilled plates.;

QUICK COURT BOUILLON:

Bring all ingredients to a boil in a medium sauce pan, lower to a simmer, and cook 15 to 20 minutes. Strain hot court-bouillon over squid.;

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Greek Salad

Recipe courtesy of Ina Garten

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Cucumber Salad

Recipe courtesy of Ellie Krieger

Salmon Salad

Recipe courtesy of Ina Garten

Chicken Salad

Recipe courtesy of Food Network Kitchen

Caesar Salad

Recipe courtesy of Ree Drummond

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.