Serves a Crowd

Marinated Squid Salad (Salade Calmars Marinée)

May  4, 2011
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  • Prep time 45 minutes
  • Cook time 12 minutes
  • Serves 6
Author Notes

This is such a pretty and refreshing dish. It's my favorite thing to serve if I'm having a Bastille Day Party, because it's light and summery, and so very French. This recipe came from a lady I met in the market in Old Nice many years ago. —ChefJune

What You'll Need
  • 2 teaspoons best-quality red wine vinegar (I use Heinz)
  • 3 tablespoons fresh lemon juice
  • Coarse sea salt
  • 1/3 cup extra-virgin olive oil
  • 2 large ripe tomatoes, peeled, seeded, cored & chopped (or 1 14-ounce can diced plum tomatoes, well drained)
  • 2 yellow bell peppers, cored, seeded and cut into 1/2-inch dice
  • 1/4 of a small fennel bulb, very thinly sliced, then julienned
  • 4 tablespoons finely chopped fresh flat-leaf parsley
  • 1 small jalapeno pepper, seeded, deribbed and finely chopped, or a pinch of hot red pepper flakes
  • 2 tablespoons chopped fresh fennel tops
  • 3 scallions, thinly sliced into rings
  • 3 squid, cleaned and sliced into thin rings, tentacles reserved
  • 2 tablespoons Pernod
  1. In a medium-sized nonreactive bowl, combine the vinegar and 2 teaspoons of lemon juice. Add salt to taste and stir to dissolve the salt. Add 3 tablespoons of the oil, the tomatoes, peppers, parsley, hot pepper (flakes), fennel, fronds and scallions, and stir to blend. Set aside.
  2. Bring 3 quarts of water to a boil. Once it has boiled, add 2 tablespoons coarse sea salt. Add the squid rings and tentacles, and stir. Remove from the heat and continue to stir until the squid loses its translucency and turns opaque, just a few minutes. When they taste right, flip them all into a giant colander. Drain well, but do not rinse.
  3. Add the drained, hot squid to the marinade and toss to blend. Stir in the remaining olive oil and lemon juice. Add Pernod. Taste the mixture and add salt to taste as necessary. Refrigerate for at least 3 hours before serving.
  4. Serve on small salad plates on a bed of dressed greens, or arrange atop a bed of arugula or other lettuce, mixed with a touch of vibrant red radicchio on a large serving platter. Serve with fresh country bread and a glass of chilled rosé wine.

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