Recipe courtesy of William Granger
Spicy Squid Salad with Cucumber and Capers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 363
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 42
- Cholesterol
- 595
- Sodium
- 1021
- Total: 2 hr 20 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 5 min
Ingredients
2 1/4 pounds squid, cleaned, scored on the inside and sliced into strips
2 1/2 tablespoons olive oil, divided
2 cloves garlic, crushed
1 long red chile, seeded and finely chopped
1 Lebanese or English cucumber, peeled, halved, seeded and cut into small half-moons
1/2 pound yellow teardrop or grape tomatoes, halved
2 celery stalks, thinly sliced on a bias
1 small handful celery leaves
1 large handful fresh basil leaves
1 tablespoon lemon juice
Sea salt and freshly cracked black pepper
1 tablespoon nonpareil or salted baby capers, rinsed
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.