Grilled Calamari and Arugula Salad
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Grill-roast the peppers and peel them so they would be sweet and tender. Blend softened butter with parmesan cheese and fresh herbs to slather on the grilled corn.
ingredients
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serves: 4
2 pounds cleaned (about 4 pounds uncleaned) medium squid, tubes and tentacles
4 cups loosely packed baby arugula
2 tablespoons butter, softened
8 slices country-style Italian bread (each about 1/2 inch thick)
MARINADE:
1/4 cup extra virgin olive oil
1 teaspoon freshly grated lemon zest
1/4 cup fresh lemon juice
1 teaspoons minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 444
- Total Fat: 23.3 g
- Saturated Fat: 6.6 g
- Trans Fat: 0.2 g
- Cholesterol: 544.3 mg
- Sodium: 570.9 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 1.1 g
- Sugars: 1 g
- Protein: 37.9 g
preparation
1. To make the marinade: In a small bowl, whisk together the marinade ingredients.
2. Place the cleaned calamari in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 1 to 2 hours.
3. Put the arugula in large serving bowl.
4. Drain the calamari in a sieve and discard the marinade. Grill over Direct High heat until well marked and tender, 3 to 4 minutes, turning once. Immediately add the calamari to the bowl of arugula and mix well so the heat of the calamari wilts the arugula.
5. Butter the bread slices on both sides and grill over Direct High heat until lightly toasted, about 20 seconds per side. Serve the salad warm or at room temperature with the toasted bread slices.
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