Recipe - Jim Burkes Warm Squid Salad Warugula

8 ounce Fresh squid
3 bn Arugula (or other greens of
your choice)
2/3 cup Olive oil
1 teaspoon Chopped garlic
One half cup Peeled; seeded and chopped
tomatoes
One fourth cup Red wine vinegar
1 tablespoon Fresh basil
1 tablespoon Chopped fresh parsley
1 pn Crushed red pepper flakes
Salt

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Wed, 10 Jul 1996 21:19:53 EDT
Clean the squid as necessary. Cut the squid crosswise into rings about 1/4
inch wide, pat dry, and set aside. Wash and dry the arugula, and divide it
among 4 serving plates. In a mediumsized saute pan, heat 1/3 cup of the
oil until it is smoking; add the squid and saute it quickly, tossing
rapidly in the pan, for 1 2 minutes, or until the flesh turns opaque.
Quickly add the garlic, tomatoes, vinegar, basil, parsley, red pepper
flakes, and the remaining 1/3 cup olive oil, and cook, tossing, just until
the mixture is heated through. Season with salt. Lift the squid rings from
the pan, place equal portions on top of the arugula, and spoon the pan
juices over each serving. Serves 4

Recipe is from _The Victory Garden Fish and Vegetable Cookbook_ by Marian
Morash.

EATL Digest 9 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.