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La Viglia Recipes: Calamari Salad with Cilantro Vinaigrette

A holiday recipe guide for those who celebrate the seven fishes of Christmas tradition, and even those who don't.

It wouldn't be La Viglia without a little octopus, though this recipe for calamari salad with cilantro vinaigrette can easily be served all year long.

Straight from God's Lips to your palate this incredible dish isn't just a mainstay on the La Viglia plate, it is perhaps the greatest thing to happen to the octopus since the invention of fried calamari.

So whether you'll be burning the candle on both ends this Saturday waiting for the stroke of midnight Christmas Eve or a foodie looking for a new fan favorite, this recipe is for you.

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Ingredients

2 cups olive oil
4 cups red wine vinegar
2 garlic cloves (pressed)
1 cup dry white wine
1 cup water
3 pounds calamari, cleaned and cut into rings and tentacles
1 small cucumber, diced with seeds removed
1 cup chopped celery
2 bunches of fresh cilantro (chopped)
1 bunch green onion (fresh, chopped)
1 bunch fresh parsley (chopped)
2 lemons
1 lime
1 julienne roasted red pepper
1 tablespoon capers

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Directions

1. Mix olive oil, red wine vinegar, garlic, celery, cilantro, julienne red pepper, onions, cucumber, parsley, lemon, lime and lemon zest in a large bowl. 
2. Bring white wine and water to a low boil in a small sauce pan.
3. Stir in the squid and cook until opaque, which should take about 2 minutes. Then drain and cool the calamari.
4. Combine calamari, white wine juices and cilantro vinaigrette.
5. Refrigerate for 15 minutes and serve cold.

Be sure to check back later today and later this week for more holiday recipes from Patch.

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