INGREDIENTS
Serves 2
1/2 pound cleaned calamari rings
1 cup cooked and cooled white rice
1 stalk celery, thinly sliced
12 pimiento-stuffed olives, cut in half
1/2 cup loosely packed flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/4 teaspoon salt, plus more for water
1/4 teaspoon freshly ground black pepper
1. Bring a small pot of salted water to a boil, add the calamari rings, and boil exactly 2 minutes. Drain and chill the calamari in ice water. Drain and dry on paper towels.
2. In a medium bowl, mix together all the remaining ingredients and let marinate in the refrigerator 20 minutes before serving. (Leave the parsley leaves whole in this recipe—they act as a sort of green for the salad.)
PARSLEY 101
For years every plate on earth it seemed was adorned with a sprig of curly parsley. This turned parsley into a garnish rather than the true ingredient it is. Use the flat-leaf parsley (also called Italian parsley) for its superior flavor and texture.