Calamari-Mango Salad

Coastal Living
Squid doesn't deserve its reputation for being tough or rubbery. It yields a delicate, tender texture if cooked for either a very short or a very long period of time.
Makes 3 1/2 cups


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1 pound fresh or frozen squid, thawed and drained
2 ripe mangoes, diced
1/4 cup fresh lime juice
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
1/4 cup chopped fresh cilantro
1 shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Toasted baguette slices


Cut squid tubes into rings. Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough. Plunge in ice water to chill. Drain.

Combine squid, mangoes, and lime juice in a small bowl.

Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.

Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.

Created date

December 2007