Some of you of you who have had sand in your shoes for a while, long time Cape Codders and Osterville residents, will remember the East Bay Lodge. It had an elegant dining room with a beautiful view of East Bay. Some of the former diners still remember the outstanding service and the incredible meals (the Chateaubriand, Tournedos Homard, Veal Francaise, Lobster Thermidor, and more) served at the East Bay Lodge. We understand that Calamari Salad was a menu offering that was a must for the summer visitors and was always in demand. We have been able to discover a recipe for this uniquely East Bay Lodge menu offering.
Enjoy the nostalgia.
East Bay Lodge’s Calamari Salad
8 cups water
2 lbs. calamari, cleaned, rinsed and cut in 1/4 inch pieces
1/2 medium red onion, diced
2 stalks of celery, finely diced
1/2 red pepper, diced
1/2 green pepper, diced
1 bunch of scallions, white and green parts, chopped
1 tsp. herbs de Provence
3-4 garlic cloves, finely chopped
1/2 cup Italian parsley, chopped
1 cup extra virgin olive oil
1/2 cup Balsamic vinegar
1 tsp. red pepper flakes
Salt and pepper to taste
Bring 2 quarts of water to a boil with 1 teaspoon of salt. Place the calamari into the boiling water for 1 minute. Drain and rinse under cold water. Squeeze fresh lemon juice over cooled calamari.
In a large mixing bowl, combine the remaining ingredients and refrigerate overnight.
Serve on bed of crisp greens.
For GREAT dining on the Cape: https://www.capecodrestaurants.com/index.php
For GREAT places to stay on the Cape: http://www.capecodhotelsandmotels.com/index.php