Recipe By: Chef Charles Youts
Serving Size: 6
2 teaspoons red wine vinegar
2 tablespoons lemon juice — fresh
1/3 cup EVOO
2 roma tomato — diced medium
1 green bell pepper — cut into matchstick strips
1 yellow bell pepper — cut into matchstick strips
1 medium zucchini — cut into medium cubes
1/4 cup parsley — chopped
1/2 teaspoon thyme — chopped
3 scallions — thinly sliced
1/2 pound squid — cleaned and sliced into thin rings (including tentacles)
In a medium sized glass bowl, combine the vinegar and 1 teaspoon of the lemon juice. Add salt to taste and stir to dissolve it. Add 3 tablespoons of the oil, the tomatoes, green and yellow bell peppers, zucchini, parsley or chervil, pepper flakes, thyme and scallions, and stir to blend. Set aside.
Put 1 quarts of water into a large saucepan. When the water reaches a boil, add 1 tablespoons salt. Add the squid rings and tentacles. Cook just until the squid becomes opaque, not more than 1 minute (the water may not return to boil). When they are cooked, turn the squid out into a large colander; drain well, but do not rinse.
Immediately add the drained squid to the marinade and toss to blend. Stir in the remaining olive oil and 1 tablespoons lemon juice. Taste the mixture and add salt to taste as necessary.
Refrigerate for at least 3 hours before serving.
Arrange a large lettuce leaf on each of 6 small salad plates, and divide the salad between the plates; or present the dish similarly on a serving platter.
“The Classic Cafe”