Wednesday, April 20

Grilled Squid Salad

I love calamari, but it's almost always served deep-fried with cocktail sauce (which is delicious, don't get me wrong). Instead of the usual fried fare, I created a lighter version by grilling it in lemon juice and olive oil and serving it over a fresh arugula salad. It's the perfect meal for the warm spring and summer months ahead.

Grilled Calamari & Arugula Salad:
  • Butterfly 3/4 lb. of calamari tubes (no tentacles), so that the tubes are opened into one flat sheet.*
  • Using a pairing knife, create a criss-cross pattern on each piece of calamari.**
  • Toss calamari with 1 tbsp. olive oil, 2 tsp. lemon juice, red chili flakes, salt, and pepper.
  • Place calamari on a hot grill or grill pan and cook for 1 minute each side.***
  • Remove calamari from the grill, cut into bite size pieces, and set aside.
  • Meanwhile, soak 1/2 yellow onion in 1 tbsp. balsamic vinegar and salt. Let sit 20 minutes.
  • In a large bowl, mix together 1 c. halved grape tomatoes, 1 package of washed arugula, and balsamic-marinated onions.
  • Toss salad with 2 tbsp. olive oil, 1 tbsp. lemon juice, salt, and pepper.
  • To serve, divide salad onto plates and top with grilled calamari.

Serves two for dinner
Serves four for starters
*I used kitchen scissors to cut open the tubes.
**Only score the surface, do not cut all the way through.
***Calamari will puff up and curl around itself.