Squid Salad(Insalata Di Calamira)

• 3 lb. squid, cleaned
• 1 medium onion, sliced thin
• 4 oz. sliced black olives
• 2 Tbsp. parsley, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/3 c. wine vinegar
• 1/2 c. olive oil
• salt to taste
• 1/2 tsp. black pepper
• juice from 1 lemon
• leafy lettuce (garnish)

1. Cut bodies of squid crosswise, making 1/2-inch circles. Cut tentacles in fourths.
2. Add squid pieces to boiling, salted water. Boil for 1 to 2
3. minutes
4. (squid will curl) and drain. Rinse under cold water and
5. drain
6. again.
7. In
8. large bowl, mix together squid, onion, olives,
9. parsley and garlic.
10. In shaker jar
11. mix
12. remaining ingredients,
13. except
14. for
15. lettuce.
16. Pour dressing over salad and toss
17. over squid.
18. Let marinate for at least 1 hour or more.
19. To serve, line bowl with lettuce leaves and mound squid
20. on
21. top. Squeeze
22. juice from lemon on top of squid.
23. Makes 8
24. servings. This is also great on an antipasto platter.

onion, black olives, parsley, garlic, oregano, basil, wine vinegar, olive oil, salt, black pepper, lemon, leafy lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606896 (may not work)