Bring some color to your table with this flavorful calamari salad! When it’s tossed in a citrusy lemon vinaigrette, you can turn anyone into a fan of tasty calamari.
It can be difficult to create an appetizer that is full of both color and flavor. Take one bite of this dish and you will be making it for EVERY occasion! While purchasing your calamari at Snug Harbor Fish, take home a fried calamari app with you, of course! Follow the recipe below and check out our social media for a video guide to walk you through each step.
This time of year can be stressful when planning each dish for the Feast of Seven Fishes. An Italian Calamari Salad is a great option to serve as an appetizer alongside fresh shrimp cocktail, crab deviled eggs, or smoked salmon crostini! Keep an eye on our social media for inspiration that will guide you through the busy holiday season!
Yields two servings
Ingredients Required:
- Fresh Squid (1 lb of bodies and tentacles)
- Fresh Celery (1 cup)
- Carrots (1/4 cup)
- Roasted Red Peppers (1/2 cup)
- Pitted Italian Green Olives (1/2 cup)
- Red Onion (1/4 cup)
- Fresh Parsley (1/4 cup)
- Oregano (1/4 tsp)
- Basil (1/4 tsp)
- Crushed Red Pepper Flakes (1/4 tsp)
- Fresh Garlic (1 tbsp)
- Fresh Lemon Juice (4 tbsp)
- Extra Virgin Olive Oil (1/2 cup)
- Kosher Salt (1 tsp)
- Baking Soda (1 tsp)
- Salt and Black Pepper (to taste)
Recipe Steps:
**For the best results, you’ll want to chill the salad for a few hours; this will allow time for the flavors to truly settle altogether.
- To begin, rinse the calamari and place on a cutting board. Slice the bodies into thin rings while cutting any large tentacles in half.
- Afterward, combine the calamari with baking soda and kosher salt into a medium sized bowl. Set this aside for approximately 15 minutes.
- Meanwhile, you can prepare your produce for the salad. Thinly slice the celery on the bias and shave the carrots. Dice the red onion while chopping the roasted red peppers and olives. Mince the parsley and grate the fresh garlic prior to adding all of the vegetables in a mixing bowl.
- Combine the olive oil, lemon juice, and spices to the bowl of vegetables before mixing thoroughly. Season additionally, to taste.
- To fix the calamari, bring a large pot of water to boil. Be sure to have a bowl of ice water on hand to put the squid in after boiling.
- Place the calamari into the boiling water for approximately two minutes, until it is cooked thoroughly and turning white (rather than the shiny off-white color when it is raw).
- With a slotted soon, immediately transfer the squid from the boiling pot to the ice bath. This will ensure the calamari does not overcook once out of the boiling water and will help it cool quickly for the salad.
- Once it has cooled entirely, drain the squid and combine with the vegetable mixture. Taste once more and season as need be.
- Lastly, chill the salad for a few hours – or overnight – before serving!
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