Squid Salad With Lemon-And-Parsley Oil

Name: Squid Salad With Lemon-And-Parsley Oil
Total time: 10 min
Yield: Four servings
Ingredients: 1 1/2 pounds squid, cleaned, tentacles separated, bodies cut across into rings, 1/8 inch thick; 6 scallions, trimmed and thinly sliced; 4 ribs celery, trimmed and thinly sliced; 2 teaspoons lemon-and-parsley oil (recipe above); 1 teaspoon salt, plus more to taste; 1/8 teaspoon cayenne; Freshly ground black pepper to taste

By Molly O'Neill

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; A SUMMER DRIZZLE

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Ingredients

Yield:Four servings

1½pounds squid, cleaned, tentacles separated, bodies cut across into rings, ⅛ inch thick
6scallions, trimmed and thinly sliced
4ribs celery, trimmed and thinly sliced
2teaspoons lemon-and-parsley oil (recipe above)
1teaspoon salt, plus more to taste
⅛teaspoon cayenne
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Bring a medium pot of water to the boil. Add the squid and blanch for 1 minute. Drain and set aside to cool. Place the squid in a bowl and toss with the scallions, celery, lemon-and-parsley oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.