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Ingredients:
1.5 kg squid, cleaned
200g cooked small prawns or shrimp (optional)
1 cup diced red or green capsicum
1/2 cup sliced Kalamata olives
1/2 small red onion, thinly sliced
1 tablespoon finely chopped parsley
1 tablespoon capers, rinsed
1/4 cup red wine vinegar
1/4 teaspoon sugar
2 cloves garlic, minced
2 tablespoons finely chopped fresh oregano or
3/4 teaspoon dried oregano
1 tablespoon finely chopped fresh basil or 1
teaspoon dried basil
3/4 cup olive oil
salt and freshly ground black pepper
lettuce
cherry tomatoes or tomato wedges
Directions:
1. Cut squid bodies crosswise into
0.5-1cm slices.. Cut tentacles
crosswise in halves or quarters.
Bring kettle of salted water to
boil. Add squid pieces and simmer
15 to 30 seconds or until opaque.
Remove with slotted spoon, rinse
with cold water. Drain again and
pat dry with paper towels.
2. In a large bowl, toss together
cooked squid, shrimp if using,
bell pepper, onion rings, olives,
parsley and capers.
3. In a small bowl, combine
vinegar, sugar, garlic, oregano
and basil. Using a whisk, beat the
oil in a little at a time. Pour
dressing over salad, toss to
distribute. Season with salt and
pepper to taste.
4. Line a platter or individual
plates with lettuce or other salad
greens. Mound salad on greens.
Garnish with tomatoes.
More delicious Chinese seafood and squid recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
