Lunch: Calamari-Olive Salad

Recipe by Kay Chun This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised Veal Cacciatore . Quickly cooking the calamari renders it snowy white and very tender—such a nice backdrop to the salty olives and crunchy

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Calamari-Olive Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 pounds cleaned squid
Heaping 1/3 cup niçoise olives, finely chopped
1/3 cup finely chopped celery
1/3 cup chopped celery leaves
1/3 cup thinly sliced scallion
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil

Instructions

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.
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.

Add a review for Calamari-Olive Salad