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.
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
How to Make It
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.