Marinated Calamari Salad (Μαριναρισμενα καλαμαρια σαλατα)

Although I'm off my close observance of the Great Lent, I promised myself to eat moderately, choose lighter meals and try (try) to avoid eating meat.

Many of you are witnessing the first signs of Spring...blossoming trees, green grass, wild greens growing, Morel mushrooms soon will be in season. I have yet to see any of these harbingers but I do witness birds hinting Spring is near.

I caught them doing the nasty and just look at their faces! What do you think they are saying? They have the look of just being caught...BUSTED!!!

Enough of bird talk, it's all about the food here. Spring is here and I still can't barbecue (and no I'm not shoveling the 1 1/2 metre snowbank in front of my grill).

One of my favourite seafoods is squid, aka. calamari. I enjoy calamari grilled the most but I don't have that luxury.

The next best thing to do is to poach your squid. All it needs is 5 minutes in simmering water and it's cooked.

Pick your favourite greens (arugula, watercress, mache, spinach, dandelions), make a simple vinaigrette, toss in a fruit of choice. I found some decent pomegranates at the market and I though the pretty red jewels would look great on this salad.

This salad, along with some bread, a dip and maybe a simple pasta will satisfy any person currently observing Lent.

Marinated Calamari Salad (Μαριναρισμενα καλαμαρια σαλατα)
(for 4)

1 lb. of fresh or frozen calamari, cleaned and body cut into rings
1/2 lemon water
1 stalk of celery, diced
1/2 red onion, diced
2 Tbsp. capers, drained
2 Tbsp. chopped fresh parsley
1 clove of garlic, minced
2 tsp. dry oregano
1/3 cup jarred red pepper, diced
salt and pepper to taste
2 Tbsp. sunflower oil

Pomegranate Vinaigrette

1 Tbsp. pomegranate molasses
1 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1 clove garlic, minced
1 Tbsp. honey
2/3 cup extra-virgin olive oil
salt and pepper to taste

1. Take your cleaned calamari and place in a medium sized pot. Fill it up with water until the squid is submerged. Add the lemon, cover and bring to a boil. As soon as the water boils, remove from the heat and allow the squid to poach in the residual heat for 5 minutes. Drain the water with a strainer and allow to cool for 5 minutes. Discard the lemon.
2. In a medium-sized bowl, add your calamari and the remaining ingredients and toss to amalgamate. Adjust seasoning with salt and pepper. Refrigerate for at least a couple of hours for the ingredients to marry.
3. Make your vinaigrette by adding all the vinaigrette ingredients into a jar, seal and shake vigorously to emulsify.Adjust seasoning with salt and pepper.
4. Serve on a bed of your favourite or seasonal greens
   

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