Watermelon and Squid Salad

[Deleted]

Watermelon and Squid Salad

1/3 cup rice vinegar
1/3 cup Champagne vinegar
3 scallions, thinly sliced
2 jalapeños, seeded and minced
1 tablespoon finely grated lime zest
2 tablespoons lime juice
Salt and freshly ground pepper
1 pound baby squid, bodies and tentacles separated but left whole
1/4 cup extra-virgin olive oil
1 teaspoon finely grated orange zest
1/2 teaspoon crushed red pepper
1/3 cup chopped tarragon
1/3 cup chopped mint
1 small seedless watermelon (about 3 1/2 pounds)—halved, rind removed, flesh sliced 1/2 inch thick
Ground sumac, for sprinkling (optional, see Note

In a bowl, whisk the rice vinegar, Champagne vinegar, scallions, jalapeños, 2 teaspoons of the lime zest and 1 tablespoon of the lime juice. Season with salt and pepper.
2. Light a grill. In a medium bowl, toss the squid with the oil, orange zest, crushed red pepper and the remaining 1 tablespoon of lime juice and 1 teaspoon of lime zest; season with salt and pepper. Grill the squid over high heat until lightly charred, 4 minutes.
3. Arrange the watermelon slices on a platter. Drizzle with the dressing and sprinkle with the tarragon and mint. Top the watermelon with the squid, sprinkle with sumac and serve right away.


Notes

Find sumac at specialty food stores or kalustyans.com

One Serving 184 cal, 6 gm fat, 1 gm sat fat, 21 gm carb, 1 gm fiber, 13 gm protein.

www.foodandwine.com/recipes/watermelon-and-squid-salad

This sounds good.

[Clipper]

I love squid and I love watermelon. This one sounds much better than the deep fried, cornmeal coated recipe you posted a few days ago. I would cut the squid bodies into rings after grilling though. I love calamari deep fried as an appetizer and order it often when we eat out. I also like calamari sautéed in butter with a little crushed garlic and a sprinkle of crushed red pepper. I have made that version at home many times. I have eaten the sautéed version as an appetizer and have also added a splash of good quality extra virgin olive oil and a quick squeeze of lemon to the butter to give the resulting sauce some volume so that I can serve it over pasta. It is great over fettuccini or linguini. If you are a seafood fan like I am, you can add scallops, clams, shrimp, or a combo of all of them and make it a very hearty and tasty dish.

Loving squid as I do, I have to think that served in a salad as in this recipe must be very tasty. I doubt that I will actually try it though. I am simply a sliced watermelon with a light sprinkle of salt type person myself. More into the sweetness of the melon than I am into using it in such a fused sweet and savory dish.