Shrimp and Squid Salad
- Low fat
- Lactose free
- Low carb
Ingredients
- Half red onion, chopped
- Half lemon
- 2 bay leaves
- 1/2 tsp (2 mL) black peppercorns
- 3 stalks celery, halved
- 1 lb (500 g) squid, cleaned
- 1 lb (500 g) shrimp, peeled and deveined
- 1/2 cup (125 mL) pitted oil-cured black olives or other small black olives
- 1/4 cup (60 mL) chopped parsley
- 4 anchovy fillets, chopped
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 tbsp (45 mL) lemon juice
- 1 tbsp (15 mL) white wine vinegar
- 1/4 tsp (1 mL) salt
- Pinch black pepper
Preparation
Soak onion in cold water for 20 minutes; drain, rinse under cold water and drain well.
Meanwhile, squeeze juice from lemon into saucepan; add 8 cups/2 L salted water, squeezed-out lemon rind, bay leaves and peppercorns, and bring to boil. Blanch celery for 1 minute; remove with tongs, chill under cold water and drain. Chop celery; place in large bowl.
Cut squid bodies into rings and cut tentacles in half; place in heatproof sieve. Put sieve in blanching pot so squid is submerged. Blanch just until water returns to boil. Drain; add to bowl.
Blanch shrimp until pink and no longer translucent in centre; drain and add to bowl. Let seafood cool.
Toss in drained onion, olives, parsley and anchovies. Whisk together oil, lemon juice, vinegar, salt and pepper; pour into bowl and toss to coat. Let sit 1 hour before serving or refrigerate up to 8 hours. Mix again before plating.
Makes 6 to 8 servings.
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