monahan’s squid salad
(serves 2-4)
• 1 1⁄2 lbs. squid (cleaned and cut into 1⁄4” rings)
• 2 cloves garlic, chopped
• 10 t extra virgin olive oil (6 t for vinaigrette & 4 t for sauté)
• 1⁄2 t oregano
• 1⁄2 medium sweet onion (vidalia, if in season), coarsely chopped
• 1 t white wine vinegar
• 1 t rice wine vinegar
• 1 1⁄2 t lemon juice
• 1 t tiger sauce (available at monahan’s)
• 2 pinches old bay seasoning (available at monahan’s)
• salt & pepper to taste
vinaigrette: combine 6 t olive oil, vinegar, oregano, onion, lemon juice, tiger sauce & old bay
heat remaining 4 t olive oil over medium-high burner until quid sizzles in pan, then sauté for 1 minute. stir in garlic and sauté for another minute, then drain in colander and set aside to cool. add cooled squid to vinaigrette and marinade for 30 minute. serve on a bed of lettuce
