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
