Calamari And White Bean Salad
This vibrant Mediterranean squid salad is a symphony of flavors and textures, combining tender squid with creamy cannellini beans, tangy roasted red peppers, briny capers, and salty green olives. The zesty dressing of white wine vinegar, lemon juice, garlic, and olive oil ties everything together beautifully. Perfect for a light lunch or as a refreshing starter, this salad is best enjoyed chilled, allowing the flavors to meld together for a delightful dish that is both satisfying and refreshing.
— Constant Cookbook
Ingredients
- 4 quarts water
- Salt, to taste, plus 1 tsp.
- 1/4 cup white wine vinegar, plus more as needed
- 3 Tbs. fresh lemon juice
- 1 Tbs. minced garlic
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 1/2 cup extra-virgin olive oil
- 1 lb. cleaned squid, cut into bite-size rings and tentacles
- 1 can (15 oz.) cannellini beans or other white beans, drained and rinsed
- 2 jarred roasted red bell peppers, cut into strips
- 1 cup thinly sliced red onion
- 2 Tbs. capers, rinsed
- 1/3 cup green olives, pitted and chopped
- Fresh flat-leaf parsley leaves for garnish
Instructions
- In a large pot over medium-high heat, bring the water to a boil and salt the water. Have ready a bowl of ice water.
- In a large bowl, combine the 1/4 cup vinegar, the lemon juice, garlic, the 1 tsp. salt and the 1/4 tsp. pepper and let stand for 5 minutes. Add the olive oil in a thin stream, whisking constantly until the dressing is well blended.
- Add the squid to the boiling water and cook until just tender, about 1 minute. Drain the squid and plunge into the ice water to stop the cooking. Drain well and pat dry.
- Add the squid, beans, bell peppers, onion, capers and olives to the dressing and stir well. Cover and refrigerate for 2 to 4 hours to blend the flavors.
- Just before serving, taste the salad and add vinegar, salt and pepper as needed. Divide among individual plates, garnish with parsley leaves and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 4.
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