Calamari & Vegetable Salad Recipe
Ingredients
1 can (2 ounces or 60 g) flat anchovy fillets
1 tablespoon (15 ml) chopped fresh parsley
3 tablespoons (45 ml) olive oil
2 small cloves garlic
1 large ripe avocado
1 tablespoon (15 ml) white wine vinegar
1 large green bell pepper
2 large ripe tomatoes
8 Italian- or Greek-style black olives
2 teaspoons (10 ml) chopped fresh basil or 3/4 teaspoon (4 ml) dried basil, crumbled
1 teaspoon (5 ml) dried oregano, crumbled
1/4 teaspoon (1 ml) salt
1/4 teaspoon (0.5 ml) pepper
1 small cucumber
1/2 small head iceberg lettuce
Fried Calamari
Directions
Drain anchovies and discard liquid.
Combine anchovies, parsley and 1 tablespoon (15 mL) of the olive oil in small bowl.
Crush 1 of the garlic cloves through a press into bowl; stir to mix.
Reserve mixture at room temperature until you assemble salad.
Pare and pit avocado.
Cut lengthwise into 1/2-inch- (1.5 cm) wide slices; cut slices crosswise in thirds.
Toss avocado with vinegar in large bowl.
Core and seed bell pepper; cut into thin slices and add to avocado in bowl.
Cut each tomato into 6 wedges; add to bowl.
Add olives, basil, oregano, salt and pepper to bowl.
Crush remaining garlic clove; add to bowl.
Cut cucumber crosswise into thin slices.
Add to avocado mixture in bowl.
Drizzle remaining 2 tablespoons (30 mL) oil over mixture; toss gently to mix.
Break lettuce into small pieces; place in bottom of salad bowl.
Spoon avocado mixture in even layer over lettuce.
Refrigerate covered until serving time.
Prepare Fried Calamari.
Combine anchovies, parsley and 1 tablespoon (15 mL) of the olive oil in small bowl.
Crush 1 of the garlic cloves through a press into bowl; stir to mix.
Reserve mixture at room temperature until you assemble salad.
Pare and pit avocado.
Cut lengthwise into 1/2-inch- (1.5 cm) wide slices; cut slices crosswise in thirds.
Toss avocado with vinegar in large bowl.
Core and seed bell pepper; cut into thin slices and add to avocado in bowl.
Cut each tomato into 6 wedges; add to bowl.
Add olives, basil, oregano, salt and pepper to bowl.
Crush remaining garlic clove; add to bowl.
Cut cucumber crosswise into thin slices.
Add to avocado mixture in bowl.
Drizzle remaining 2 tablespoons (30 mL) oil over mixture; toss gently to mix.
Break lettuce into small pieces; place in bottom of salad bowl.
Spoon avocado mixture in even layer over lettuce.
Refrigerate covered until serving time.
Prepare Fried Calamari.
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