Squid Salad With Lemon-And-Parsley Oil

Ingredients

• 1 ½ pounds squid, cleaned, tentacles separated, bodies cut across into rings, 1/8 inch thick
• 6 scallions, trimmed and thinly sliced
• 4 ribs celery, trimmed and thinly sliced
• 2 teaspoons lemon-and-parsley oil (recipe above)
• 1 teaspoon salt, plus more to taste
• ⅛ teaspoon cayenne
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    171 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 396 milligrams cholesterol; 691 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring a medium pot of water to the boil. Add the squid and blanch for 1 minute. Drain and set aside to cool. Place the squid in a bowl and toss with the scallions, celery, lemon-and-parsley oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

10 minutes