Squid Salad With Mint
- Total Time
- 4 hours
- Rating
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Ingredients
- 1½pounds cleaned squid, cut into rings
- Juice of 1 lemon
- 2tablespoons red-wine vinegar
- ¾pound potatoes
- 1clove garlic, minced, with green part removed
- ¼cup chopped Italian parsley
- ½cup extra-virgin olive oil
- ¼teaspoon hot pepper flakes
- 1tablespoon red wine vinegar
- Lemon juice to taste
- ½cup mint leaves, chopped
- Coarse salt and freshly ground pepper to taste
- Whole mint leaves to garnish
For the Dressing
Nutritional analysis per serving (4 servings)
477 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 29 grams protein; 756 milligrams sodium
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.
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Preparation
- Step 1
Poach squid in two quarts water with lemon juice and vinegar until tender (about 20 to 30 minutes). Cook potatoes until tender and cut them into one-inch cubes. Set aside.
- Step 2
Make dressing. Combine garlic and parsley and add olive oil, pepper flakes, vinegar and lemon juice. Shred mint leaves and add them to the mixture. Season to taste with salt and pepper and mix thoroughly.
- Step 3
Combine the squid and potatoes in a serving bowl and add dressing. Toss and let marinate for at least three hours in the refrigerator before serving.
- This is inspired by recipes by Giuliano Bugialli.
Private Notes