The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
Check out chef Mary Weaver demonstrating the Squid Salad recipe on "The Rhode Show"!
Mary Weaver from Newport Cooks! was in the kitchen, showing us how to make Native Loligo Squid Salad. The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
Also, check out an article Weaver wrote for Newport Life a few years ago, "The Unsung Squid."
Makes 4 main-course servings
Ingredients:
- 1 1/2 lbs. cleaned squid
- 2 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup red onion, finely chopped
- 1/3 cup pitted Kalamata olives, halved lengthwise
- 1/2 cup celery, diced
- 1 cup flat-leaf parsley, rough chopped
- 2 tablespoons fresh basil leaves, rough chopped
- 2 tablespoons capers
- 1 cup diced cucumbers
- 1 cup diced red bell pepper
Preparation
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, celery root, cucumber, capers, pepper, basil and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
Variations: Replace parsley and basil with cilantro and add avocado, add edamame, chickpeas, mango, micro greens, etc.