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Grilled Squid With Miner's Lettuce Salad And Green Sauce

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Ingredients
For squid
  Lemon 1 , grated zest and juice
  Garlic 1 Clove (5 gm), very finely chopped
  Smoked spanish paprika 1 Teaspoon (Pimineton Dela Vera)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Small squid 1 Pound (Cleaned Bodies)
  Salt To Taste
For green sauce
  Anchovy fillets 4 , chopped
  Capers 2 Tablespoon, drained
  Shallot 1 Medium, chopped
  Garlic 1 Clove (5 gm), chopped (Large Clove)
  Flat leaf parsley 1 1⁄2 Cup (24 tbs)
  Mint leaves 1⁄2 Cup (8 tbs)
  Minced chives 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
For salad
  Fresh lemon juice 2 Tablespoon
  Shallot 1 Medium, thinly sliced
  Miners lettuce/Baby arugula 1 Pound
  Cooked chickpeas 1⁄2 Cup (8 tbs)
  Torn mint leaves 1⁄4 Cup (4 tbs)
  Flat leaf parsley 1⁄4 Cup (4 tbs)
Directions

1. Prepare the squid: In a medium bowl, combine the lemon zest and juice with the garlic, pimenton. olive oil and parsley. Add the squid and toss to coat. Cover and refrigerate for 2 hours.
2. Make the green sauce: In a food processor, combine the anchovies with the capers, shallot, garlic, parsley, mint, chives and lemon zest and juice and process until minced. With the machine on, slowly pour in the olive oil. Season the green sauce with salt and pepper.
3. Make the salad: In a large bowl, mix the lemon juice and shallot and let stand for 10 minutes. Whisk in the oil and season with salt and pepper. Add the miner's lettuce, chickpeas, mint and parsley; toss.
4. Meanwhile, light a grill. Remove the squid from the marinade and season with salt. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side.
5. Mound the salad on 2 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve right away.

Recipe Summary

Course: 
Side Dish
Method: 
Grilling
Dish: 
Salad

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