Recipe courtesy of William Granger
Save Recipe Print
Total:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, chile, and toss to coat the squid. Cover the bowl with plastic wrap, and leave it in the refrigerator to marinate for 2 to 3 hours.

Heat a large frying pan over high heat. Remove the squid from the marinade, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough. 

Combine the cucumber, tomatoes, celery, celery leaves and basil in a large bowl. 

In a separate bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice, and season the mixture with the sea salt and black pepper. Set the dressing aside. 

Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish with the capers and drizzle with the lemon dressing. Serve the salad immediately.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Fried Calamari

Recipe courtesy of Giada De Laurentiis

Spicy Arrabiata Penne

Recipe courtesy of Valerie Bertinelli

Pat's Spicy Fried Wings

Recipe courtesy of The Neelys

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Spicy Shredded Pork

Recipe courtesy of Ree Drummond

Spicy Muffin Tin Tacos

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Geoffrey Zakarian

Spicy Chicken Spaghetti

Recipe courtesy of Ree Drummond

Tuna Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories