Grilled Squid On Local Greens With Asian Vinaigrette

By á-170456

Ingredients

• FOR VINAIGRETTE:
• 1 pound whole squid
• or 3/4 lb cleaned whole tubes
• 2 bunches arugula
• (if desired, substitute baby greens or spinach)
• 2 teaspoons olive oil
• 2 tablespoons lemon juice
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 teaspoon chopped fresh ginger
• 1/2 teaspoon chopped shallots
• 1 teaspoon chopped scallions
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 4 ounces olive oil

Details

Servings 4

Preparation

Step 1

To Prepare Squid: Clean whole squid or rinse cleaned tubes and pat dry. Marinate squid in a shallow dish with olive oil, salt, pepper, and lemon juice. While squid is marinating, remove stems from arugula, wash and dry thoroughly. Prepare vinaigrette by mixing all ingredients for 1 minute.

Preheat grill (a stove top grill pan or flame broiling may be substituted). Shake off excess oil from squid before placing on the grill. (Be careful of oil flare-ups.) Grill approximately 2 to 3 minutes, and turn occasionally during cooking. Squid cooks quickly and will turn opaque and have a softer texture when properly cooked. Avoid overcooking which causes squid to be tough.

Toss greens with half the vinaigrette in a serving dish. Arrange grilled squid on top of greens and sprinkle with the remaining vinaigrette.

This recipe yields 4 servings.