French In A Flash: Provençal Calamari Salad With Tarragon And Mint Recipe

1. 1

   In a saute pan, heat 1/4 cup olive oil over medium heat. Add the garlic and saute gently-you don't want to add color, until it just turns fragrant. Add the tomatoes and chili flakes, and some salt and pepper, and saute for about 3 minutes.

2. 2

   Raise the heat to high, add the calamari, and season again. Allow to cook until just firm and opaque-under five minutes, so keep a close watch.

3. 3

   Meanwhile, make the dressing by whisking together the remaining 2 tablespoons olive oil, the lemon zest, and lemon juice with some salt and pepper.

4. 4

   When the calamari have gone from translucent shell pink to opaque white, and not a moment later, drain off most of the liquid in the pan. Then add the lemon dressing and the tarragon and mint. If you like, sprinkle just a few roughly chopped toasted almonds over the top. Serve hot, or at room temperature.

* Per serving · 4 servings · Values may vary.

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