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New York City Chefs Daily Recipe for 5/07/2001 : Recipe for Calamari Salad
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Calamari Salad recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 5/07/2001 : Recipe for Calamari Salad
"Calamari Salad"

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"As we graze it grows"

3 pounds squid cleaned
1 1/2 cups green and red bell peppers, diced
1/2 cup celery, finely chopped
1/4 cup shallots or onion, finely diced
1/2 cup black olives, chopped
1/2 cup fresh Italian parsley, finely chopped
1/4 cup small capers, drained
1/4 cup red wine vinegar
2 small cloves of garlic, crushed
1/2 cup fresh basil, chopped
1/2 teaspoon Italian herb seasoning
1/2 cup lemon juice, freshly squeezed
1/8 cup green olive oil
Black pepper to taste
12 lettuce leaves, cleaned and shaped (for decoration)
1 pound plum tomatoes, thinly sliced

Cut the squid tentacles in half crosswise;  cut the bodies into small slices (about 1/2 inch).  Place squid in a pan of boiling water and simmer for about 1/2 minute until the squid becomes opaque.  Remove quickly with a draining spoon and rinse thoroughly in cold water.  Dry the pieces of squid with paper towels.  In a large bowl, toss the cooked squid, bell peppers, celery, onion, olives, parsley and capers.  In a mixing bowl, combine the vinegar, garlic, basil, Italian herb seasoning, and lemon juice.  Beat in the oil a little at a time.  Spoon the dressing over the salad, toss, and season with black pepper to taste.  Place washed lettuce leaves on serving dishes and spoon the Calamari salad on top.  Add tomatoes to garnish.  Serve slightly chilled. A 6 1/2 ounce of can salmon can be used for variation.  Calamari Salad serves 4.

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