Grilled Calamari & Olive Salad
From EatingWell: March/April 1995
Grilled calamari, new potatoes, asparagus, red bell pepper, olives and basil come together in this delicious main-course salad.
- 1 pound calamari, trimmed and cleaned (see Note)
- 2 1/2 tablespoons extra-virgin olive oil, divided
- Salt & coarsely ground pepper, to taste
- 1 pound new potatoes, scrubbed, quartered if large
- 1 pound asparagus, ends trimmed
- 2 red bell peppers, seeded and sliced into thin strips
- 1 red onion, thinly sliced
- 1/3 cup black olives, pitted and coarsely chopped
- 1/3 cup small green olives, pitted and coarsely chopped
- 1/4 cup balsamic vinegar
- 1/4 cup coarsely chopped fresh basil, plus more to taste
- 2 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper, or to taste
- Preheat grill.
- Lightly score one side of each calamari body in a crosshatch pattern with the tip of a sharp knife. Brush the calamari (bodies and tentacles) with 1 tablespoon oil and season with salt and pepper.
- Place the calamari on the grill over a medium-hot fire. Cover with a heavy object, such as a heavy skillet or a brick wrapped in foil. (Weighting the calamari ensures even cooking.) Grill for 2 minutes, flip and cook, weighted once again, until opaque, about 1 minute. Remove from the heat and set aside.
- Cook potatoes in boiling water just until tender when pierced with a fork, 8 to 10 minutes. Remove the potatoes from the water with a slotted spoon and set aside. Bring the water back to a boil and blanch asparagus just until tender, about 2 minutes. Drain and rinse well in cold water. Cut diagonally into pieces about 1 inch long, and set aside.
- Combine the reserved calamari, potatoes, asparagus and the remaining 1 1/2 tablespoons oil with bell peppers, onion, olives, vinegar, basil, garlic and crushed red pepper in a large bowl; toss well. Taste and adjust seasonings. Serve at room temperature.
Tips & Notes
- Note: Calamari, also known as squid, 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.
Per serving: 263 calories; 11 g fat (1 g sat, 6 g mono); 176 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 16 g protein; 4 g fiber; 465 mg sodium; 861 mg potassium.
Nutrition Bonus: Vitamin A (65% daily value), Vitamin C (169% dv), Potassium (25% dv), Iron (17% dv), Magnesium (15% dv), Selenium (51% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 starch, 1 1/2 vegetable, 2 very lean meat, 2 fat
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- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Father's Day
- March/April 1995