Best Grilled Calamari Arugula Salad Recipes

Grilled Calamari and Arugula Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup fresh grapefruit juice
1 1/2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Pinch red chili flakes
1 clove garlic, peeled and finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
1 small bunch fresh parsley, chopped (about 1/3 cup)
Sea salt
1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
Freshly ground pepper
4 handfuls baby arugula
1 pink grapefruit, segmented
1/2 bulb fennel, shaved very thinly on a mandolin

Steps:

For the 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.
For the 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.

Grilled Calamari & Arugula Salad Recipe - (5/5) image

Number Of Ingredients 19

GRAPEFRUIT VINAIGRETTE:
1/4 cup fresh grapefruit juice
1 1/2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
CALAMARI SALAD:
1/4 cup extra-virgin olive oil
Pinch red chili flakes
1 clove garlic, peeled and finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
1 small bunch fresh parsley, chopped (about 1/3 cup)
Sea salt
1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
Freshly ground pepper
4 handfuls baby arugula
1 pink grapefruit, segmented
1/2 bulb fennel, shaved very thinly on a mandolin
Bamboo skewers, soaked for 30 minutes or metal skewers

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.