GRILLED CALAMARI AND ARUGULA SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.
- For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.
GRILLED SQUID SALAD
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
- Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
- Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 727 milligrams, Sugar 2 grams
GRILLED SQUID SALAD
Provided by Food Network
Yield 24 servings (as part of a buff
Number Of Ingredients 12
Steps:
- In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
- In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining 1/2 cup olive oil. Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water.
- Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature.
- In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread.
WARM CALAMARI SALAD WITH TOMATO AND ARUGULA
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until lightly browned, about 15 seconds. Add the squid and cook for 1 minute. Pour in the wine and season with salt and pepper to taste. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
- Immediately remove the squid from the skillet with a slotted spoon. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup. Return the squid to the pan. Remove the pan from the heat and toss in the tomato, parsley and arugula. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 892 milligrams, Sugar 4 grams
SQUID AND ARUGULA SALAD WITH SESAME SEEDS
Provided by Moira Hodgson
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large pot over high heat, combine one quart water with one teaspoon salt, thyme, bay leaf, coriander seeds, the juice of half a lemon and freshly ground pepper. Bring to boil and cook for three minutes. Add the squid and boil again for another two to three minutes. Drain the squid and set aside to cool. Discard the cooking liquid with the herbs and condiments. Slice the squid into fourth-inch pieces and set aside.
- Preheat the broiler. Brush the skin of the sweet red peppers with a half tablespoon of the oil and place on a baking sheet. Cook under the broiler until the skin turns black, about five to seven minutes. Remove from heat, let cool and wash the burned skin off under running water. Pat dry and cut the roasted pepper into thin strips. Set aside.
- In a bowl, mix the squid, the red pepper strips, the juice of one lemon, one-and-a-half tablespoons of the olive oil, the garlic, half of the chopped coriander leaves, the sesame oil, the shallots, the chopped mint leaves and salt and pepper to taste.
- In a separate bowl, mix the arugula with half of the chives, half of the sesame seeds, juice from one-half lemon, the remaining tablespoon olive oil and salt and pepper to taste.
- Toast the remaining sesame seeds in a dry pan over medium heat or under the broiler, tossing often for one to two minutes or until golden, and set aside. Divide the arugula among four plates and spoon even amounts of squid on top of each bed of leaves. Sprinkle with the remaining minced chives, toasted sesame seeds, coriander leaves and mint leaves.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 660 milligrams, Sugar 6 grams
GRILLED SQUID WITH FRESH RED CHILE AND ARUGULA
One of the most popular dishes at the acclaimed River Café in London, this sophisticated starter has been on the menu every day since the restaurant opened in 1987. With its primary colors and strong flavors, the combination of just three ingredients is simple, pure, and right.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Dressing: Whisk together lemon juice and oil. Season with salt and pepper.
- Squid: Clean squid by cutting body open to make a flat piece and scraping out guts. Keep tentacles in their bunches but remove eyes and mouth. Using a serrated knife, score inner side of flattened squid body with parallel lines 1/2 inch apart, and then lines equally apart the other way to make crosshatching.
- To make the sauce, put chiles in a bowl and cover with oil. Season with salt and pepper.
- Heat grill for direct heat (or a grill pan on high). Place squid (including tentacles), scored-side down, on grill, season with salt and pepper, and grill 1 to 2 minutes. Turn squid pieces over; they will immediately curl up, by which time they will be cooked.
- Toss arugula in dressing. Arrange two squid bodies with tentacles on each plate with some arugula. Put a little chile sauce on squid and serve, with lemon quarters.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
GRILLED CALAMARI & ARUGULA SALAD RECIPE - (5/5)
Provided by [email protected]
Number Of Ingredients 19
Steps:
- VINAIGRETTE: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper. CALAMARI SALAD: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.
GRILLED SQUID SALAD
Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge the hot grilled squid straight into, creating a wonderful harmony between flavour and texture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a topping for crostini.
Provided by Jamie Oliver
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
- Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at 1/2-centimeter (1/4-inch) intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side--with no oil or seasoning--until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
- Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa and serve hot or at room temperature.
GRILLED SEAFOOD SALAD
This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful summer lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set vinaigrette aside.
- Heat a grill that has a fine-mesh grill basket, or a grill pan, over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved vinaigrette, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and 1 minute for scallops. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Add shredded radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells.
Nutrition Facts : Calories 185 g, Cholesterol 227 g, Fat 7 g, Protein 26 g, Sodium 168 g
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