Squid And Celery Salad Food

SEASIDE SQUID SALAD

Steps:

• Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
• Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
• In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

CALAMARI SALAD

Steps:

• To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
• Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.

GRAMMY'S CALAMARI SALAD

Steps:

• In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
• Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
• Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.

SQUID AND CELERY SALAD

Steps:

• Clean the squid by removing the insides and the ''pen.'' Cut off the eyes and discard. Reserve the tentacles. Pull or scrape off the outer coating of the squid bodies. Rinse the cleaned squid and pat dry.
• Cut each squid in half and place on a flat surface, skinned side down. Using a sharp knife held at an angle, score the squid on top with a diagonal diamond pattern. Cut the squid into rectangles or squares, about 1 1/2 inches in width or length. Place in cold water and set aside.
• Place the celery on a flat surface. Holding a knife at an angle, cut the celery ribs on the diagonal into thin 1/4-inch slices.
• Combine the vinegar, soy sauce, sesame oil, coriander, chili oil, ginger, garlic, sugar and pepper in a mixing bowl. Blend thoroughly.
• Bring large quantity of water to a boil and add salt. Add squid and cook 30 seconds, no longer. Drain immediately and run under cold running water until chilled. Drain thoroughly.
• Bring enough water to boil to cover the celery slices when added. Add salt to taste. Add the celery and cook about 30 seconds, no longer. Drain and run under cold running water until chilled. Drain well.
• Put the celery and squid in a bowl. Add the sauce and toss to blend. Refrigerate. When ready to serve toss once more.