SALADE DE CALMAR|
2 lb. squid, cut into 1 x
1 1/2-inch strips
1/2 to 1 lb. bay shrimp
some chopped celery
3 Tbsp. oil
2 Tbsp. lemon juice
Saute squid in oil and lemon juice for 5 minutes. Drain
and let cool in a covered bowl.
2 Tbsp. wine vinegar or lemon
1/2 tsp. each salt and pepper
1 tsp. Dijon mustard
2 Tbsp. minced chives
2 Tbsp. minced parsley
1/4 tsp. thyme
1/4 tsp. tarragon
In a bowl, beat together. Add 1/3 to 1/2 cup olive oil
in a stream, beating until well mixed. Stir in 1/4 cup cream.
Assembly: Combine squid, shrimp and celery. Toss with
dressing and add additional salt, pepper and drop of lemon
juice to taste. Chill, covered, for two hours.
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