INGREDIENTS:2 ½ lbs. squid
as needed, mesclun salad
2 cups cherry tomatoes, sliced into halves
4 Tbsp. mixed salad herbs
4 cloves garlic, chopped
as needed, salt and black pepper
as needed, vinaigrette dressingDIRECTIONS:Thaw and wash squid. Slice tubes into ¼-to ½-inch rings, tentacles into smaller pieces. Boil for 1 minute, drain, and rinse under cold water to stop cooking process. Rinse mesclun salad and tomatoes in cold water; spin or pat dry. In large salad bowl, toss mesclun salad, tomato halves, salad herbs, chopped garlic, salt and black pepper. Place into individual salad dishes; on each, arrange approximately 6 oz. of calamari and top with your favorite vinaigrette dressing.SERVINGS:4 to 6 servings.
