FOOD BURLINGTON VT RECIPES

Name: Calamari Salad
Yield: Makes 4 main-course servings
Ingredients: 1 1/2 lb 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 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup); 1/3 cup pitted Kalamata olives, halved lengthwise; 2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large; 2 celery ribs, cut into 1/4-inch-thick slices; 1 cup loosely packed fresh flat-leaf parsley leaves

CALAMARI SALAD RECIPE | EPICURIOUS

Calamari Salad Recipe | Epicurious image

Although delicious when eaten right away, this salad tastes even better if you have the time to chill it, covered, for 8 hours to allow the flavors to develop, and then bring it to room temperature (about 1 hour).

Provided by EPICURIOUS.COM

Total Time 45 min

Cook Time 30 min

Yield Makes 4 main-course servings

Number Of Ingredients 12

Ingredients

1 1/2 lb 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 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

Steps:

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, tomatoes, celery, 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.

CALAMARI SALAD RECIPE | EPICURIOUS

Calamari Salad Recipe | Epicurious image

Although delicious when eaten right away, this salad tastes even better if you have the time to chill it, covered, for 8 hours to allow the flavors to develop, and then bring it to room temperature (about 1 hour).

Provided by EPICURIOUS.COM

Total Time 45 min

Cook Time 30 min

Yield Makes 4 main-course servings

Number Of Ingredients 12

Ingredients

1 1/2 lb 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 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

Steps:

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, tomatoes, celery, 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.

More about "food burlington vt recipes"

CALAMARI SALAD RECIPE | EPICURIOUS

Although delicious when eaten right away, this salad tastes even better if you have the time to chill it, covered, for 8 hours to allow the flavors to develop, and then bring it to room temperature (about 1 hour).
From epicurious.com
Reviews 3.7
Total Time 45 min

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