Cold Calamari Salad with Ginger-Black Bean Vinaigrette

Preparation info
  • Serves

    2 to 3

    as a Luncheon Main Course
    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

If you think of calamari as a pile of rubbery curlicues, looming sea creature-like on a plate ready to attack, think again! Here is a perfectly delectable salad of tender calamari rings laced with a spicy vinaigrette. The choice of small squid will change forever your calamari nightmares.


  • pounds small squid (4 to 5 inches long and 1 inch wide), cleaned,


  1. To cook the squid, separate the tentacles, if larger than the rings, and cook them separately. Bring a medium-sized pot of water to a rolling boil. Using a Chinese mesh spoon or a wire basket that fits the pot, lower the squid into the water. Blanch just until opaque, about 6 seconds at most, and then drain and plunge immediately into ice water to stop the cooking. Drain an