Pan-grilling calamari adds a pleasant smoky flavor to the mild, slightly sweet flesh of the squid. I first marinated the rings in a savory, spicy rub to complement the smokiness, as well as to give the calamari a bit of a “blackened” look and taste after grilling.
The simple
vinaigrette is highlighted with fragrant fresh rosemary, combined with fresh
lemon juice for a bright, floral finish.
 |
| Lemon and Rosemary |
Serves 2
Ingredients
For the Vinaigrette
- 1-1/2 tbsp fresh lemon juice
- 2 tsp chopped fresh rosemary
- 1 tsp Dijon mustard
- 2-1/2 tbsp extra virgin olive oil
- sea salt
- freshly ground black pepper
For the Salad
- 1/4 tsp chile powder
- 1/4 tsp cayenne powder
- 1/8 tsp hot smoked paprika
- freshly ground black pepper
- 1/3 lb cleaned calamari tubes, cut into 1/4-inch rings
- olive oil, for brushing
- sea salt
- 3 cups torn lettuce greens
- 1 roma tomato, chopped
- 1 small celery rib, chopped
- 2 tbsp crumbled feta cheese
- 2 tbsp dried cherries
- 1 tbsp roasted pumpkin seeds
- naan (or other flatbread), warmed (optional)
 |
| Calamari Rings |
 |
| Salad Ingredients |
Preparation
For the Vinaigrette
- Whisk the lemon juice, rosemary, and mustard in a small bowl. Add the olive oil and season with salt and pepper. Let stand 30 minutes.
 |
| Lemon-Rosemary Vinaigrette |
For the Salad
- Combine the chile powder, cayenne, paprika, and black pepper in a medium bowl. Add the calamari rings and toss well to coat. Let stand 20 minutes.
 |
| Calamari with Spice Marinade |
- Heat a grill pan over medium-high heat and brush with olive oil.
- Season the calamari with salt and grill until tender and just cooked through, 3-4 minutes per side.
 |
| Calamari Beginning to Grill |
 |
| Grilled Calamari |
- Remove the calamari and let cool to room temperature.
- Meanwhile, place the greens in a large bowl. Add the cooled calamari, tomato, and next 4 ingredients (through pumpkin seeds). Drizzle with the vinaigrette and toss lightly to coat.
No comments:
Post a Comment