A super dish, which can either be served as an hors d’oeuvre or as part of a buffet, Squid Salad is surprisingly easy to make. If you are serving it as a main dish, some shrimps may be added. If you cannot obtain marjoram vinegar, use
2 tablespoons white wine vinegar and
½ teaspoon dried marjoram.3 lb. squid, cleaned, skinned and cut into
2 teaspoons salt
4 fl. oz. olive oil
2 tablespoons marjoram vinegar
1 tablespoon lemon juice
3 garlic cloves, crushed
1 tablespoon fresh marjoram or
½ teaspoons dried marjoram
1 tablespoon chopped fresh parsley
2- teaspoon black pepper
8 lemon wedges
Place the squid in a large saucepan and sprinkle over half the salt. Pour over enough cold water to cover the squid and place the pan over high heat. Bring the contents of the pan to the boil. Reduce the heat to low and simmer the squid for 35 to 45 minutes or until it is tender.
Remove the pan from the heat and drain the squid in a colander. Discard the cooking liquid. Transfer the squid to a large serving dish. Set aside to cool completely.
In a small mixing bowl, beat the olive oil, marjoram vinegar, lemon juice, garlic, marjoram, parsley, pepper and the re maining salt together with a kitchen fork until they are thoroughly combined. Pour the mixture over the squid. Place the dish in the refrigerator to chill for 20 minutes.
Remove the dish from the refrigerator, garnish with the lemon wedges and serve immediately.