About this recipe: A delicious and colourful salad that's packed full of flavour. Squid is tossed with peppers, celery, cucumber and jicama in a red wine vinaigrette.
Is also known as arrowroot, it can be purchased in Chinese/Oriental speciality shops. If unavailable, use water chestnuts, apples or daikon (mooli).
This is an absolutely delicious salad and I am definitely going to make it again. The combination of cilantro and jicama is wonderful. I did change it a bit. I used 2 pounds of calamari instead of one, partly because the bell peppers I used were huge. I omitted the jalapeno pepper, but the next time I make this I may substitute a milder pepper, perhaps an anaheim. I was not sure how big a bunch is--for the cilantro and parsley--so I used about three quarters cup of torn cilantro leaves and omitted the parsley. Another reviewer mentioned that this does need some salt, But I like to leave that to the individual. - 14 Mar 2008 (Review from Allrecipes US | Canada)
Very good recipe but I suggest changing a few things. Use 2 lbs calamari and add some salt to the boil. Next time I will not be using a full bunch of parsley. The flavor was way too overbearing. 1/2 bunch is more than enough. I added some lemon juice to the dressing and some extra salt. I will definitely be making this many more times. - 03 Mar 2010 (Review from Allrecipes US | Canada)
while the final dish was very good, it came out more like "soup" than salad! I used 4 lbs of calimari; only doubled your recipe, and there was way too much 'vinagrette.' - 31 Oct 2007 (Review from Allrecipes US | Canada)