GRILLED CALAMARI SALAD
Provided by Food Network
Categories appetizer
Time P1DT25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
- Preheat a grill to high heat.
- Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
- Combine all ingredients. This can be prepared in advance and used for multiple recipes.
GRILLED CALAMARI WITH ARUGULA
Categories Salad Backyard BBQ Lemon Squid Arugula Summer Grill Grill/Barbecue Healthy Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 7
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
- Rinse squid under cold running water and pat dry with paper towels. If squid are large, halve tentacles lengthwise and cut longer ones, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies, if attached, and reserve. Cut each squid body lengthwise along "seam" and open flat. Score large squid, including flaps, lengthwise with a sharp knife, making cuts close together (about 1/8 inch apart like ridges on rigatoni) and being careful not to cut through squid, then halve squid bodies crosswise.
- Squeeze enough juice from 2 lemons to measure 1/4 cup. Cut remaining whole lemon into wedges.
- Whisk together lemon juice, oil, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until combined well and transfer 1/4 cup dressing to a large shallow bowl, reserving remainder. Add squid to dressing in shallow bowl, tossing to coat, and marinate at room temperature, turning once, 10 minutes.
- Thread 2 skewers through each squid body, near opposite sides of body (to keep squid flat during grilling). Thread all the flaps onto 1 or 2 skewers. Thread all tentacles crosswise (through thickest part) onto skewers, without crowding, letting tentacles dangle. Discard marinade.
- When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill squid on a lightly oiled grill rack, uncovered, turning once, until they just turn opaque, 1 to 1 1/2 minutes total. Transfer to a cutting board and remove skewers. Cut squid bodies lengthwise into 1 1/2-inch-thick strips. Halve strips crosswise if using larger squid.
- Toss squid with 3 tablespoons reserved dressing and salt and pepper to taste in a clean bowl. Toss arugula in another bowl with just enough of remaining dressing to coat, then season with salt and pepper. Divide arugula among 4 plates and top with squid. Serve with lemon wedges.
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.
CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS
This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06
Provided by Cynna
Categories Squid
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Soak 20 wooden skewers in water for about 20 minutes.
- Rinse the calamari tubes and pat dry.
- Split the bodies from top to bottom so you have 2 triangular pieces.
- Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside.
- To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper.
- Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
- In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
- Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
- Heat the grill or a grill pan and oil it lightly.
- Grill the calamari for 2 minutes on each side, no longer or they will be tough.
- To serve, put the salad onto a large platter and top it with the calamari skewers.
- Garnish with fresh oregano leaves and lemon wedges.
Nutrition Facts : Calories 496.1, Fat 41.9, SaturatedFat 12.7, Cholesterol 50.7, Sodium 1219.6, Carbohydrate 22.3, Fiber 7.1, Sugar 10.4, Protein 12.5
GRAMMY'S CALAMARI SALAD
My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.
Provided by CLAIRES
Categories Salad Seafood Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
- Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
- Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 6.8 g, Cholesterol 264.5 mg, Fat 2.2 g, Fiber 1.3 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 108.5 mg, Sugar 0.2 g
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