This colorful salad is a favorite on the Aeolian Islands off the northeastern coast of Sicily. Many of the seafood, vegetable, and pasta dishes on these islands, as in the rest of Sicily, call for locally produced salted capers, which have a more decisive flavor than capers packed in brine. Look for salted capers in Italian markets; rinse thoroughly before using. Serve salad with grilled bread.
1/3 cup pitted Sicilian or other green olives
3 tablespoons salted capers, rinsed
3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
12 basil leaves
1 garlic clove, peeled
2 teaspoons extravirgin olive oil, divided
1/4 cup water
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
1 pound cleaned skinless squid
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Combine first 6 ingredients and 1 teaspoon oil in a food processor, and process until smooth. With processor on, slowly add water through the food chute; process until smooth. Transfer mixture to a large bowl. Add bell pepper and onion, and set aside.
Combine remaining 1 teaspoon oil and squid; toss well. Sprinkle salt and black pepper over squid. Place squid on grill rack coated with cooking spray; grill 3 minutes or until done, turning once. Cut squid into thin strips; add to olive mixture, tossing to coat.
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Fast. Easy. Delicious! I substituted roasted red pepper for fresh, sauteed the onions and squid and served the whole thing over linguine. I do agree with a previous reviewer about too much sauce... next time will cut sauce in half and try sundried tomatoes in place of red peppers. Either way I will be making this again soon!
Someday I'll discard my rule about following a new recipe as written and trust my judgement. The dish tasted like basil/lemon dressing with "something" in it. Overpowering and far too much dressing for 1# if squid.
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