Warm squid salad with cucumber, mint, and aioli from Dinner: Changing the Game (page 141) by Melissa Clark

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Notes about this recipe

  • clcorbi on May 05, 2017

    I second that this was delicious. Like Westminstress, I used good-quality storebought mayo and added chopped garlic and lemon juice to taste. I also let my cukes and chopped mint marinate in a little salt and lemon juice while I did the rest of the prep. This was my first time cooking squid, and I think I was a little too afraid of overcooking it, so I didn't let the squid get quite as much of a char as you can see in the cookbook photo. On the bright side, my squid wasn't rubbery at all! Served with garlic toast, this was a delicious, easy, fast dinner. I was very generous with the lemon juice and sea salt garnish over the just-cooked squid, and I think it made a difference. Next time I'd add even more cucumber to the salad, to up the amount of veggies, and also because I really loved it with the aioli. Highly recommend!

  • westminstr on April 17, 2017

    unexpectedly delicious! I followed MC's squid method which worked well but took 3 batches for 1 pound of squid. For the aioli I doctored jarred mayo w garlic, salt, EVOO & lime juice as I only wanted a small amount. Short on cukes so added arugula and subbed parsley for mint. This was excellent and the kids really liked it too. But 1 pound of squid does not serve four of us.

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