Calamari Salad
By: Taylor Davies
Published: Sunday, December 6, 2009 - 1:27am

Ingredients




1/2 cup olive oil, divided
3 pounds squid, cleaned, patted dry and cut into rings
6 tablespoons lemon juice
1 1/2 teaspoons lemon zest, grated
3 cloves garlic, minced
2 green onions, minced
1 tablespoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 avocados, peeled and cut into cubes
3 cups fresh fennel, julienned

Preparation

1 Place 1/4 cup oil in a large, heavy skillet and heat over medium-high heat. Add squid and saute quickly, 3 to 5 minutes, stirring constantly. (Do not overcook or squid will become tough.) 2 Combine lemon juice and zest in a large bowl. Slowly whisk in remaining 1/4 cup oil until thoroughly blended. Stir in garlic, onions, fennel seed, pepper and squid. Cover and chill until ready to serve. 3 One hour before serving, remove salad from refrigerator. When ready to serve, add avocado and mound salad in the center of a large platter.  Arrange fennel around salad in a spoke pattern. Serve immediately.

About


Recipe from the Junior League of Seattle cookbook, "Simply Classic."  Sounds like the perfect summer salad to me!