Calamari Salad

This wonderful dish was based off of a recipe from one of my back issues of gourmet magazine. It originally was for a Baby Octopus Salad. So the translation to calamari was in my mind inconsequential. The most important thing to remember is to avoid over cooking the squid. We are not looking for a salad of rubber bands here.  The premise is simple squid tossed with a dressing and lightly marinated.

So onward to the recipe then;
For the Dressing combine the following ingredients and set aside to allow the flavors to incorporate:
1tbl Lemon Extra Virgin Olive Oil (Vom Fass)
2tbl Extra Virgin Olive Oil
1clv Garlic minced
2sprigs fresh oregano
2sprigs fresh thyme
(Strip the leaves from the herbs and chop finely)
1tsp Hawaiian Black Sea Salt
1tsp Waldburg Balsam Honey Vinegar

While the dressing is resting in a 2qt pot combine the following ingredients
2 Bay Leaves
1tsp dried savory
1/2tsp dill seed
1tbl kosher salt
2tbl orange or lemon juice
3-4cups water
Place over high heat and bring to a boil. While you are waiting you should make sure that your squid is tentacles only and that they have been thawed(if necessary), washed, and the beaks removed.

Once the mixture reaches a full rolling boil wait two minutes then remove from the heat and immediately add 1 1/2cups of squid tentacles at room temperature. Wait 15 seconds and then pour the squid into a colander and rinse with cold water. After a quick lite rinse transfer them to the prepared dressing and stir well. Place this covered on the counter and stir occasionally (every 5-10 minutes) the squid is ready to serve after 15-20 minutes.