Grilled Calamari & Potato Salad
From EatingWell: May/June 2012
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.
- 1 pound cleaned whole calamari (squid, see Tips)
- 6 tablespoons extra-virgin olive oil, divided
- 3 tablespoons sherry vinegar, divided
- 1/2 teaspoon salt, divided
- Freshly ground pepper
- 1 pound fingerling or baby Yukon Gold potatoes, halved or quartered lengthwise, depending on size
- 3 cloves garlic, unpeeled
- 6 plum tomatoes, halved lengthwise
- 2/3 cup flat-leaf parsley, basil and/or mint leaves
- 2 anchovy fillets
- 2 tablespoons capers, rinsed
- 2 tablespoons water
- Zest and juice of 1 large lemon
- 12 cups baby spinach
- Preheat grill to medium-high.
- 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 & Notes
- Make Ahead Tip: 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: Itâ€™s best to use a grill basket when grilling small ingredients so they donâ€™t fall into the fire. If you donâ€™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 â€œbasketâ€ will prevent the food from sliding off the grates.
Per serving: 429 calories; 24 g fat (4 g sat, 16 g mono); 266 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 24 g protein; 6 g fiber; 561 mg sodium; 1605 mg potassium.
Nutrition Bonus: Vitamin A (203% daily value), Vitamin C (127% dv), Folate (59% dv), Potassium (46% dv), Magnesium (38% dv), Iron (28% dv), Zinc (20% dv)
Carbohydrate Servings: 2
Exchanges: 1 starch, 2 vegetable, 2 1/2 lean meat, 4 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Entertaining, casual
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Preparation/ Technique
- May/June 2012