Calamari Salad

Soup and Salad

It’s no great shock that the restaurants in western Sicily specialize in seafood. The fresh catch is typically displayed in the dining room. The local fish varieties that were caught that day are displayed as whole fish on a platter, cart, or small buffet table. One chooses the fish he would like to eat and the preparation by which it will be cooked, and a server takes it to the kitchen where the chef cleans it, cooks it, and sends it to the table. Beautiful. Most of the restaurants in this area have dozens of antipasto trays displayed in the dining room. Marinated eggplant, squid salad, artichokes, mushrooms, cous cous, rustic savory pies and tarts, olives, pickled vegetables, anchovies prepared several ways, and a dozen other antipasti are available. One could make a meal out of antipasto, but one never does.

Ingredients

2 ½ lbs. Calamari, sliced tubes and tentacles
½ gallon Water
¼ cup Dry white wine
¼ cup White vinegar
4 Lemons
2 Tbl + 1 tsp Kosher salt
1 Tbl Whole black peppercorns
1 sprig Italian flat leaf parsley
1 sprig Fresh thyme
2 Tbl Red wine vinegar
1 Tbl Tarragon vinegar
¼ cup Extra virgin olive oil
¼ tsp Fresh ground black pepper
½ tsp Fresh garlic, minced
¼ cup Italian flat-leaf parsley leaves, loosely packed
2-3 each Large leaves fresh basil, chiffonade

Instructions

In a 2 quart stock pot, combine water, wine, white vinegar, 2 lemons, 2 TB salt, peppercorns and the sprigs of parsley and thyme. Bring to a boil, reduce to a simmer and add the calamari. Leave in the water for 3-4 minutes to partially cook the calamari. Strain and spread out on a pan to cool completely. Discard the poaching liquid.

Stack the basil leaves, roll them tight, and slice thin with a sharp knife (chiffonade)

Once the calamari has cooled, combine with the juice of the remaining 2 lemons, red wine vinegar, tarragon vinegar, oil, 1 tsp salt, black pepper, garlic, parsley leaves and basil. Cover and marinate in the refrigerator for a couple hours. Serve chilled.

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com