SQUID SALAD WITH CUCUMBERS, ALMONDS AND PICKLED PLUM DRESSING
Provided by Melissa Clark
Categories weekday, salads and dressings, appetizer
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
- To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
- In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.
- Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.
- Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.
- Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams, TransFat 0 grams
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.
SPICY SQUID SALAD WITH CUCUMBER AND CAPERS
Steps:
- Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, chile, and toss to coat the squid. Cover the bowl with plastic wrap, and leave it in the refrigerator to marinate for 2 to 3 hours.
- Heat a large frying pan over high heat. Remove the squid from the marinade, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough.
- Combine the cucumber, tomatoes, celery, celery leaves and basil in a large bowl.
- In a separate bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice, and season the mixture with the sea salt and black pepper. Set the dressing aside.
- Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish with the capers and drizzle with the lemon dressing. Serve the salad immediately.
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