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Sunday, June 9, 2013

Pan-Grilled Calamari Salads with Lemon-Rosemary Vinaigrette



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
  1. 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
  1. 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
  1. Heat a grill pan over medium-high heat and brush with olive oil.
  2. Season the calamari with salt and grill until tender and just cooked through, 3-4 minutes per side.
Calamari Beginning to Grill 
Grilled Calamari
  1. Remove the calamari and let cool to room temperature.
  2. 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.
To serve, divide the salad between two plates with warm naan or other flatbread alongside, if desired.

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