Salade de Calmar (Squid salad)
Published March 9, 1982
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds squid, cleaned
¼ cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
2 cloves garlic, peeled and left whole
1 hot red pepper or ¼ teaspoon dried hot red pepper flakes
1 bay leaf
4 sprigs fresh parsley
2 teaspoons finely minced garlic
3 tablespoons finely chopped parsley
2 tablespoons lemon juice
1 tablespoon red wine vinegar
¼ cup olive oil
½ cup finely chopped red onion
Nutritional analysis per serving (4 servings)
12 grams carbs; 528 milligrams cholesterol; 359 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 1 gram fiber; 684 milligrams sodium; 36 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut bodies of the squid into rings about half an inch wide. Cut tentacles into bite-size pieces. There should be about three and one-half cups.
- Step 2
Put the squid in a saucepan or small kettle and add the wine, water to cover, salt, pepper, garlic cloves, red pepper, bay leaf and parsley sprigs. Bring to a boil. Cover and let cook about one minute or just until squid pieces firm up. Drain and chill.
- Step 3
Put the squid in a mixing bowl and add the remaining ingredients. Toss and serve chilled.
Freshly cooked shelled shrimp are also excellent in a salad with squid. Simply substitute a portion of shrimp for any given quantity of the squid.
Private Notes
Comments
One has to adapt to what one has; I used lime juice instead of lemon, added sliced black olives and a can of rinsed chick peas and served it over arugula and bibb lettuce. Also added about 2 TBs Soy Sauce. It was very, very good as a main course.