Grilled Calamari & Olive Salad

Grilled Calamari & Olive Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound calamari, trimmed and cleaned (see Note)

  • tablespoons extra-virgin olive oil, divided

  • Salt & coarsely ground pepper, to taste

  • 1

    pound new potatoes, scrubbed, quartered if large

  • 1

    pound asparagus, ends trimmed

  • 2

    red bell peppers, seeded and sliced into thin strips

  • 1

    red onion, thinly sliced

  • cup black olives, pitted and coarsely chopped

  • cup small green olives, pitted and coarsely chopped

  • ¼

    cup balsamic vinegar

  • ¼

    cup coarsely chopped fresh basil, plus more to taste

  • 2

    cloves garlic, finely chopped

  • 1

    teaspoon crushed red pepper, or to taste

Directions

Preheat grill. Lightly score one side of each calamari body in a crosshatch pattern with the tip of a sharp knife. Brush the calamari (bodies and tentacles) with 1 tablespoon oil and season with salt and pepper. Place the calamari on the grill over a medium-hot fire. Cover with a heavy object, such as a heavy skillet or a brick wrapped in foil. (Weighting the calamari ensures even cooking.) Grill for 2 minutes, flip and cook, weighted once again, until opaque, about 1 minute. Remove from the heat and set aside. Cook potatoes in boiling water just until tender when pierced with a fork, 8 to 10 minutes. Remove the potatoes from the water with a slotted spoon and set aside. Bring the water back to a boil and blanch asparagus just until tender, about 2 minutes. Drain and rinse well in cold water. Cut diagonally into pieces about 1 inch long, and set aside. Combine the reserved calamari, potatoes, asparagus and the remaining 1 1/2 tablespoons oil with bell peppers, onion, olives, vinegar, basil, garlic and crushed red pepper in a large bowl; toss well. Taste and adjust seasonings. Serve at room temperature


Nutrition

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