Grilled Calamari Salad with Red Chile Vinaigrette

 

Serves: 6
Hands-on time: 20 minutes
Total time: 50 minutes (includes 30 minutes for marinating)

INGREDIENTS, ORGANIC IS BEST:

• 1 to 2 fresh red finger chile peppers (or your favorite hot chile pepper), stemmed and seeded, finely diced
• 1/2 red bell pepper, finely diced
• 2 medium shallots, diced
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil, divided
• 2 tbsp chopped fresh oregano
• 2 tbsp Dijon mustard
• 1/4 tsp sea salt
• 1/2 tsp fresh ground black pepper, divided
• 1 1/2 lb whole squid tubes (6 pieces), cleaned
• 4 cups chopped radicchio, soaked in cold water for 1 hour
• 6 cups chopped fresh spinach
• 6 cups chopped frisée
• 18 asparagus spears, trimmed
• 1/3 cup white wine vinegar

INSTRUCTIONS:

1. In a medium bowl, combine finger peppers, bell pepper, shallots, lemon juice, all but 2 tsp oil, oregano, Dijon, salt and 1/4 tsp black pepper.
2. Ensure that hard plastic-like piece is removed from center of each squid tube. Place squid on a cutting board and create slits three-quarters of the way through each tube, every 1/2 inch (leaving 1 side of tube intact; do not cut into separate rings). This will keep squid from curling when grilling.
3. Place squid in a large sealable plastic bag and pour in pepper-shallot marinade. Seal bag, removing all air, and refrigerate for 30 minutes.
4. Using a salad spinner, drain and dry radicchio well. In a large bowl, mix radicchio, spinach and frisée. Set aside.
5. Preheat grill to medium-high.
6. In a large bowl, toss asparagus with remaining 2 tsp oil and 1/4 tsp black pepper. Grill asparagus for 2 to 3 minutes, turning once, until lightly charred and tender. Transfer back to large bowl.
7. Remove squid from marinade, reserving marinade, and grill for 1 to 2 minutes, turning once, until lightly charred. (NOTE: Do not overcook or squid will become rubbery and tough.) Remove from grill and place into bowl with asparagus. Heat a sauté pan on medium-high (you may also place it on the grill or on side-burner of grill, if you have one). Carefully pour reserved marinade into pan and bring to a boil. Add vinegar, remove from heat and pour over calamari-asparagus mixture.
8. Divide radicchio mixture among 4 serving bowls. Top each with 1 tube calamari and 3 spears asparagus. Drizzle 2 tbsp remaining vinaigrette over top of each and serve immediately.

Nutrients per serving (4 oz calamari, 2 1/2 cups salad, 2 tbsp vinaigrette): Calories: 246, Total Fat: 11 g, Sat. Fat: 2 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 2 g, Omega-3s: 710 mg, Omega-6s: 940 mg, Carbs: 16 g, Fiber: 4 g, Sugars: 4 g, Protein: 21 g, Sodium: 250 mg, Cholesterol: 264 mg

TIP:
Purchase good-quality squid from your fishmonger to ensure that squid is tender and fresh.

 

By Joanne Lusted

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