Best Garlicky Grilled Calamari And Nectarine Salad Recipes

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GRILLED CALAMARI SALAD



Grilled Calamari Salad image

Provided by Food Network

Categories     appetizer

Time P1DT25m

Yield 8 servings

Number Of Ingredients 12

2 cups herb olive oil, recipe follows
3 pounds calamari, cleaned
1 cup pepperoncini peppers cut into rings
1 cup julienne roasted red peppers
1/2 cup capers
1 cup chopped parsley leaves
2 lemons, zested and juiced
1/4 cup chopped parsley leaves
1/4 cup chopped chervil leaves
1/4 cup chopped basil leaves
1/4 cup chopped thyme leaves
1 quart blended olive oil

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 NECTARINE SALAD



Grilled Nectarine Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 16m

Yield 4 servings (plus additional dressing)

Number Of Ingredients 10

2 nectarines, halved and pitted
Olive oil, for drizzling
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 cup olive oil
Salt and freshly ground black pepper
1/2 cup slivered almonds
6 ounces spring mix salad greens
2 ounces Stilton, Gorgonzola or other blue cheese

Steps:

  • Heat a grill pan over medium-high heat.
  • Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
  • In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
  • Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
  • In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
  • Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.

MARINATED CALAMARI SALAD WITH LIGURIAN OLIVES, CELERY LEAVES, AND CHILES



Marinated Calamari Salad with Ligurian Olives, Celery Leaves, and Chiles image

Provided by Food Network

Categories     side-dish

Time 31m

Yield 4 servings

Number Of Ingredients 10

2 pounds cleaned small squid
2 tablespoons pure olive oil
2 cloves garlic, minced
2 serrano chiles, seeded and minced
1/3 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
2 tablespoons roughly chopped celery leaves
2 tablespoons roughly chopped fresh flat-parsley leaves
12 oil-cured Ligurian olives, pitted and halved

Steps:

  • Thinly slice the squid bodies and halve the tentacles.
  • Combine the pure olive oil and garlic in a large skillet and cook, stirring, over medium-high heat until golden brown. Add the chile and squid and cook, stirring constantly, for 1 minute.
  • Transfer the squid to a bowl and mix with the extra-virgin olive oil and vinegar. Season with salt and pepper. Marinate the squid in the refrigerator for at least 1 hour or up to 3 hours.
  • Remove squid from the refrigerator 30 minutes before serving. Add celery leaves, parsley, and olives and mix to combine. Season with salt and pepper. Divide among plates and serve.

GINGER-LIME GRILLED CHICKEN



Ginger-Lime Grilled Chicken image

Inspired by the flavors of Thailand, inexpensive chicken thighs are marinated in a delicious mix of ginger, fish sauce, fresh lime juice and chili garlic sauce in this flavorful weeknight dinner.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 teaspoon grated peeled fresh ginger
2 tablespoons fish sauce
1 tablespoon packed light brown sugar
2 teaspoons finely grated lime zest, plus 1 tablespoon lime juice
1 1/2 teaspoons chili-garlic sauce
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
4 firm nectarines (about 1 1/2 pounds), thinly sliced
1/2 cup torn fresh mint
1/4 cup salted roasted peanuts, chopped

Steps:

  • Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
  • Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
  • Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.

Nutrition Facts : Calories 590, Fat 36 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 1041 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 43 grams, Sugar 17 grams

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