Warm Squid Salad | Everyday Dorie

When the outside temperature rises, we go for warm salads for their easy preparations. To make the salads more substantial, we like to add seafood for protein. We just got back from Boston and was completely hooked with the lobster rolls and lobster salads. Here Dorie has a similar idea with a warm squid salad.

This is a “minute” dish — and a stellar one. You cut all the ingredients for the salad — celery, bell pepper, red onion that’s given a quick dunk in vinegar, capers, tomatoes, avocado and lemon zest. Then whisk together a lime lemon dressing and you’re ready to serve, poach the squid for just 60 seconds. One minute is all it takes for the squid to become tender, ready to absorb the dressing sharper flavors

Dorie Greenspan in Everyday Dorie

In addition to the list of ingredients, roasted baby potatoes are optional.

I serve the salad with arugula and sourdough bread for a light supper. The squid is a bit too crunchy for my taste. On the other hand, my husband’s response is that the salad has too many ingredients and it lacks focus. Instantly, I know what he has in mind. By and large, it’s hard to compare the warm squid salad with the lobster salad we have been eating in Boston. Squid does not quite has the same draw and sweetness as lobster. His comments have merit. Meanwhile, lobster always has the upper hand.