1 pound cleansed calamari, cut into rings and tentacles
1 cup white wine
1 cup water
1 cup celery (including leaves), chopped
1/2 bunch cilantro, chopped
3 bell peppers (any combination of green, red, or yellow peppers), chopped
1 cup cucumber, chopped
1 bunch green onions, chopped (include tops)
1/2 bunch parsley, chopped
1 cup jicama, chopped (if desired)
1 jalapeño chile, finely chopped
Juice of 1 lemon or 2 limes
DRESSING
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
Servings: 4
Poach calamari in water and wine (or lemon juice) just until flesh turns opaque, barely two minutes. Drain and cool, then combine with remaining ingredients. Toss gently with dressing. Chill, then serve on a bed of lettuce leaves.
Suggested Wine: Sauvignon Blanc
1 cup white wine
1 cup water
1 cup celery (including leaves), chopped
1/2 bunch cilantro, chopped
3 bell peppers (any combination of green, red, or yellow peppers), chopped
1 cup cucumber, chopped
1 bunch green onions, chopped (include tops)
1/2 bunch parsley, chopped
1 cup jicama, chopped (if desired)
1 jalapeño chile, finely chopped
Juice of 1 lemon or 2 limes
DRESSING
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
Servings: 4
Poach calamari in water and wine (or lemon juice) just until flesh turns opaque, barely two minutes. Drain and cool, then combine with remaining ingredients. Toss gently with dressing. Chill, then serve on a bed of lettuce leaves.
Suggested Wine: Sauvignon Blanc
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