Grilled Calamari Radish Salad with Lemon Dill Vinaigrette

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  • Level: Easy
  • Total: 14 min
  • Prep: 10 min
  • Cook: 4 min
  • Yield: 4 servings
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Cooking spray

1 pound fresh calamari

Salt and freshly ground black pepper

1 cup radishes, sliced

1 jar pimentos, about 7 ounces, drained

1 tablespoon capers, drained

3 tablespoons olive oil

2 tablespoons fresh lemon juice, about 1/2 lemon

2 teaspoons Dijon mustard

1 tablespoon fresh dill, chopped

4 to 6 red lettuce leaves


  1. Heat a stove top grill pan or griddle with cooking spray over medium-high heat. Season calamari with salt and black pepper. Place calamari on hot pan and cook 2 minutes per side stirring with a spoon, until opaque and cooked through. Remove from heat and allow to cool. When calamari is cool enough to handle, cut crosswise into 1/4-inch thick rounds.
  2. Transfer calamari to a medium bowl and add radishes, pimentos and capers.
  3. In a small bowl, whisk together oil, lemon juice and mustard. Using a spoon, stir in dill. Add dressing to calamari mixture and stir to coat. Season, to taste, with salt and freshly ground black pepper.
  4. Arrange lettuce leaves on a serving platter and top with calamari salad.