Grilled Calamari Radish Salad with Lemon Dill Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 229
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 264
- Sodium
- 441
- Total: 14 min
- Prep: 10 min
- Cook: 4 min
Ingredients
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
Directions
- 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.
- Transfer calamari to a medium bowl and add radishes, pimentos and capers.
- 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.
- Arrange lettuce leaves on a serving platter and top with calamari salad.