Ingredients
- 3lbs. fresh or frozen squid
- Pinch each of oregano, thyme and basil
- 1/3 to 1/2 cup lemon juice
- 1/2 cup olive oil
- 2 T. wine vinegar
- 1 to 2 cloves garlic, crushed
- 1 T prepared dijon-type mustard
- 1/2 t salt
- 1/4 t freshly ground black pepper
- 1/4 t dried basil
- 1/4 t dried thyme
- 1/4 t dried tarragon
- 1/4 t dried oregano
- 1/3 c. finely chopped celery
- 1/3 c. finely chopped scallions
- 1/4 c finely chopped green olives
- Parsley sprigs for garnish, if desired
Directions
If frozen squid are used, thaw in cool water. Place squid on flat cutting board. With one hand firmly grasp the body or mantle; with the other hand pull off head and tentacles .The viscera of the squid will pull out with the head. Cut off the tentacles just below the eye and reserve. Discard rest of head and viscera. Split body lengthwise so that it unfolds into a triangular flat piece. Lay body out, spotted skin side down. Scrape away and discard any remaining jelly-like inner matter. Lift out the semi-transparent ""quill"" or cartilage and discard. Turn body over and, starting at one end, pull off purple-spotted skin. It usually will come off easily, but not always in one piece.Cut body into strips, about 1/2x2 inches. Place squid strips and tentacles in sieve or colander and rinse thoroughly. Drain. Place prepared squid in skillet and sprinkle with pinch of oregano, thyme and basil. Pour over enough boiling water to just cover squid. Return to boil; reduce to simmer and cook four or five minutes. Do not overcook or squid will be tough. The water will turn a purplish color. Drain squid into sieve or colander and run cold water over to stop cooking process. When drained, turn squid into medium bowl and toss with the lemon juice; set aside in refrigerator. In small bowl, combine olive oil, vinegar, garlic, mustard, salt, pepper. basil, thyme, tarragon and oregano; with wire wisk, beat until well mixed and creamy. Pour over prepared squid and toss to coat. Add celery, scallions and green olives; toss again until thoroughly mixed and coated. Let stand in refrigerator several hours before serving to improve flavor. Makes about four to five cups appetizer. Serve with crackers.
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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Squid Vinaigrette