Ingredients Jump to Instructions ↓

  1. 2 teaspoons best-quality red wine vinegar

  2. 3 tablespoons fresh lemon juice Sea salt

  3. 1/3 cup extra-virgin olive oil

  4. 3 tomatoes, cored, peeled, seeded & diced

  5. 1 green bell pepper, cored, seeded and cut into matchstick strips

  6. 1 yellow bell pepper, cored, seeded and cut into matchstick strips

  7. 2 small zucchini, skin scored with a fork, cut in medium dice

  8. 4 tablespoons finely chopped fresh chervil - if you can find it -- or flat-leaf parsley

  9. 1/8 teaspoon hot red pepper flakes

  10. 1 teaspoon chopped fresh thyme

  11. 2 scallions, thinly sliced

  12. 1 1/2 pound squid, cleaned and sliced into thin rings (tentacles, also!) Bibb or green leaf lettuce for presentation

Instructions Jump to Ingredients ↑

  1. Preparation : In a medium sized nonreactive bowl, combine the vinegar and 1 teaspoon of lemon juice. Add salt to taste and stir to dissolve it. Add 3 tablespoons of the oil, the tomatoes, green and yellow bell peppers, zucchini, chervil or parsley, pepper flakes, thyme and scallions, and stir to blend. Set aside. Put 3 quarts of water into a large saucepan. When the water reaches a boil, add 2 tablespoons salt. Add the squid rings and tentacles. Cook just until the squid becomes opaque, not more than 1 minute. [The water may not return to the boil.] When they are cooked, turn them all into a large colander. Drain well, but do not rinse. Immediately add the drained squid to the marinade and toss to blend. Stir in the remaining olive oil and 2 tablespoons lemon juice. Taste the mixture and add salt to taste as necessary. Refrigerate for at least 3 hours before serving. Arrange a large lettuce leaf on each of 6 small salad plates, and divide the salad between the plates; or present the dish similarly on a serving platter. Wine Tip: As a first course (or on its own as a main dish) a Provençal white or Ros are the best accompaniments for this beautiful salad.


Send feedback