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Squid Salad
Category: Salads

Servings: 12


  • 1 whole yellow onion, peeled
  • 2 bay leaves
  • 3 to 4 peppercorns
  • 2 tablespoons salt
  • 5 pounds squid, fresh or frozen and thawed and thoroughly cleaned (see instructions)
  • 1 red onion or 1 sweet onion such as Vidalia, sliced in very thin rings
  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • Salt and pepper, to taste


  1. Bring around 3 quarts of water to a boil in a large stock pot.
  2. Add first 5 ingredients and cook for around 5 minutes or just until squid is soft.
  3. Drain and allow squid to cool to touch.
  4. Meanwhile, make dressing by combining red or sweet onion, olive oil, balsamic vinegar, salt and pepper.
  5. When squid is cool enough to handle, slice into 1/4-inch rings and place in a bowl, then cover with dressing.
  6. Allow to marinate in refrigerator for 2 to 3 hours before serving.

How to Clean Squid:

Work in sink. Hold body of squid firmly in one hand; grasp head firmly with other hand; pull head, twisting gently from side to side. Head and contents of body should come away in one piece. Cut tentacles off head; reserve. Discard head and contents of body. Grasp tip of pointed, thin, clear cartilage protruding from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane. Pull off side fins; reserve. Rinse inside of squid body thoroughly under running water to remove any grit or extraneous matter.



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