Active Time

　　25 min

　　Total Time

　　25 min

　　This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised Veal Cacciatore . Quickly cooking the calamari renders it snowy white and very tender—such a nice backdrop to the salty olives and crunchy celery. Scallion, lemon zest, and celery add freshness.

　　

Ingredients

Makes 6 (main course) or 8 (first course) servings

　　2 pounds cleaned squid

　　Heaping 1/3 cup niçoise olives, finely chopped

　　1/3 cup finely chopped celery

　　1/3 cup chopped celery leaves

　　1/3 cup thinly sliced scallion

　　1 teaspoon grated lemon zest

　　1 tablespoon fresh lemon juice, or to taste

　　1/4 cup extra-virgin olive oil

　　

Step 1

Rinse squid under cold running water, then pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/8-inch-wide rings. Cook in a 4-quart pot of boiling salted water (1 tablespoon salt for 3 quarts water), uncovered, until just opaque, 30 to 40 seconds. Drain and immediately transfer to an ice bath to stop cooking. When squid is cool, drain and pat dry.

　　

Step 2

Meanwhile, combine remaining ingredients and 1/4 teaspoon salt in a large bowl. Add squid and toss until combined well. Serve chilled or at room temperature.