Top Menu


By Martha Murphy

This Mediterranean-inspired salad presents squid’s delicate flavor barely adorned and tossed with vegetables and herbs.Make the vinaigrette ahead to save time.When summer comes, add fresh, local cherry tomatoes to the salad.

1½ cups cleaned and trimmed fresh broccoli rabe
1 Tbsp olive oil
1½ to 2 pounds cleaned squid, cut in ¼-inch rings (tentacles separated and halved)
1 garlic clove, finely minced
1 Tbsp fresh-squeezed lemon juice
Freshly ground black pepper
½ cup very thinly sliced red onion
½ cup roasted red bell pepper cut into julienne strips
¼ cup loosely packed, cleaned and chopped fresh flat-leaf parsley
3 cups mixed baby greens, including arugula, washed and dried

Bring a large saucepan of lightly salted water to a boil. Add the broccoli rabe and cook at a boil for 3 minutes. Drain in a colander and plunge into a large pan of cold water to stop the cooking. Set aside to drain. Once drained, chop the broccoli rabe into 1- inch pieces.

In a large heavy skillet, heat the oil over medium heat.When hot, add the squid rings and tentacles and cook until the squid is opaque white with some golden edges, about 3 minutes. Transfer the squid to a plate to cool.

Add chopped broccoli rabe, with the garlic, to the same skillet used for the squid and cook over medium heat for about 2 minutes, turning occasionally. Remove from the heat and add the lemon juice and some freshly ground black pepper; set aside to cool.

In a large bowl combine the cooled squid, broccoli rabe with the onion, roasted pepper and parsley. Toss gently; add the vinaigrette and toss to coat evenly. Place some of the mixed greens on each plate. Top each with a portion of the squid salad. Serves 4 to 6.


3 sun-dried tomatoes
1½ Tbsp balsamic vinegar
1½ Tbsp red wine vinegar
1 garlic clove, pressed
½ tsp salt
1/3 cup olive oil
1 Tbsp chopped fresh basil

Place the sun-dried tomatoes in a glass bowl and add boiling water just to cover. Let sit 15 minutes. Drain off the liquid and finely mince the tomatoes. In a small bowl, whisk together the remaining vinaigrette ingredients. Add the chopped sun-dried tomatoes. Stir well and pour over the squid salad.

This recipe is from A New England Fish Tale, by Martha Murphy. All rights reserved.


No comments yet.

Leave a Reply