French In A Flash: Provençal Calamari Salad With Tarragon And Mint Recipe

• 1/4 cup olive oil, plus 2 tablespoons
• 4 cloves garlic, sliced
• 1/4 teaspoon chili flakes
• 1 cup grape tomatoes
• 1 pound calamari, cut into 1/2-inch rings
• Zest and juice of 1/2 lemon
• 1 stem tarragon, leaves roughly chopped
• 2 stems mint, leaves roughly chopped
• Chopped toasted almonds, for garnish (optional)

1. In a saute pan, heat 1/4 cup olive oil over medium heat. Add the garlic and saute gently-you don't want to add color, until it just turns fragrant. Add the tomatoes and chili flakes, and some salt and pepper, and saute for about 3 minutes.
2. Raise the heat to high, add the calamari, and season again. Allow to cook until just firm and opaque-under five minutes, so keep a close watch.
3. Meanwhile, make the dressing by whisking together the remaining 2 tablespoons olive oil, the lemon zest, and lemon juice with some salt and pepper.
4. When the calamari have gone from translucent shell pink to opaque white, and not a moment later, drain off most of the liquid in the pan. Then add the lemon dressing and the tarragon and mint. If you like, sprinkle just a few roughly chopped toasted almonds over the top. Serve hot, or at room temperature.

olive oil, garlic, chili flakes, grape tomatoes, calamari, lemon, tarragon, mint, almonds

Taken from www.seriouseats.com/recipes/2010/04/french-in-a-flash-provencal-calamari-salad-with-tarragon-and-mint-recipe.html?ref=serelated (may not work)