GRILLED SQUID + ARUGULA SALAD

GRILLED SQUID + ARUGULA SALAD image

Number Of Ingredients 11

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1 red bell pepper
6 to 8 squid, cleaned, rinsed and wiped dry
1 tsp Dijon Mustard
3 tbs sherry vinegar
1/2 cup extra virgin olive oil
1 1/2 tbs minced parsley
1 tsp smoked paprika, optional
1/2 red onion, thinly sliced
1/4 hazelnuts, toasted and roughly chopped
2 cups baby arugula
Equipment: Cast iron griddle or grill pan

Steps:

1. Roast the red pepper over a gas flame or in a broiler until charred all over. Transfer to a brown paper bag or a bowl covered with plastic wrap. Allow to steam until cool enough to handle. Peel off the skin, remove the seeds and ribs, and cut into strips. Reserve. 2. Prepare the vinaigrette by combining the mustard and sherry vinegar. Whisk in the olive oil, and add the minced parsley and paprika. Season to taste with salt and pepper. Reserve. 3. Heat the cast iron griddle until very hot. Brush the griddle lightly with canola oil. Grill the squid 1 to 2 minutes on each side. The squid will be snowy white and just firm to the touch when done. 4. Dress the arugula with some of the vinaigrette, and arrange on a serving plate. Toss the onion and squid in the remaining vinaigrette, and arrange on top of the arugula. Top with the pepper strips and hazelnuts. Serve immediately!