This summery salad recipe matches grilled squid and potatoes with a pungent dressing inspired by salsa verde, an Italian sauce made with capers, anchovies, parsley, lemon and olive oil.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2012
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • Toss calamari with 1 tablespoon each oil and vinegar and 1/8 teaspoon each salt and pepper. Toss potatoes with 1 tablespoon oil and 1/8 teaspoon each salt and pepper. Thread garlic on a grilling skewer.

  • Take the calamari, potatoes, garlic skewer and tomatoes out to the grill. Oil the grill rack (see Tips). Grill the garlic and potatoes, turning occasionally, until tender, 6 to 8 minutes for the garlic, 10 to 12 minutes for the potatoes. Place the tomato halves on the grill skin-side down; grill until lightly charred, 5 to 7 minutes. Turn and grill for 1 minute more. Remove the calamari from the marinade and place on the hottest part of the grill; grill, turning once or twice, until just cooked through, 2 to 4 minutes total.

  • When the garlic is cool enough to handle, peel and put in a blender. Add parsley (or basil or mint), anchovies, capers, water, the lemon zest and juice, the remaining 4 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon salt and pepper to taste. Puree until smooth.

  • Place spinach in a large bowl and toss with about 1/2 cup of the dressing; divide among 4 plates. Top with the potatoes and tomato halves. Slice the calamari bodies into rings, but leave the tentacles whole; place on the spinach. Drizzle with the remaining dressing.

Tips

Equipment: 1 bamboo or metal skewer

Tips: Also known as squid, calamari is sold frozen or fresh in the seafood department of the grocery store. Look for cleaned calamari, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.

Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

Nutrition Facts

426 calories; protein 24.3g 49% DV; carbohydrates 30.8g 10% DV; exchange other carbs 2; dietary fiber 5.8g 23% DV; sugars 4.9g; fat 23.6g 36% DV; saturated fat 3.6g 18% DV; cholesterol 265.9mg 89% DV; vitamin a iu 10110.5IU 202% DV; vitamin c 75.4mg 126% DV; folate 234.2mcg 59% DV; calcium 166.5mg 17% DV; iron 5mg 28% DV; magnesium 151.7mg 54% DV; potassium 1596mg 45% DV; sodium 560.6mg 22% DV; thiamin 0.2mg 23% DV.