Ingredients

The following ingredients have 4 Servings
  • 4 quarts water
  • Salt, to taste, plus 1 tsp. <br>
  • 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

Instruction

  • 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).