Calamari-Olive Salad

Ingredients

• Lemon juice

  Raw

  1 tbsp or 15g

• Lemon zest

  1 tsp or 2g

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

• Celery

  Raw

  ⅓ cup chopped or 33g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅓ medium or 5g

• Celery

  Raw

  ⅓ cup chopped or 33g

• Squid

  Mollusks, mixed species, raw

  24 oz, boneless or 680g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Thinly slice the scallions. Chop the olives finely.
2. Rinse squid under cold running water, then pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/8-inch-wide rings. Cook in a 4-quart pot of boiling salted water (1 tablespoon salt for 3 quarts water), uncovered, until just opaque, 30 to 40 seconds. Drain and immediately transfer to an ice bath to stop cooking. When squid is cool, drain and pat dry.
3. Meanwhile, combine remaining ingredients and 1/4 teaspoon salt in a large bowl. Add squid and toss until combined well. Serve chilled or at room temperature.

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