Recipe courtesy of Scott Leibfried
Grilled Calamari Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1131
- Total Fat
- 111
- Saturated Fat
- 16
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 28
- Cholesterol
- 396
- Sodium
- 526
- Total: 1 day 25 min
- Prep: 15 min
- Inactive: 1 day
- Cook: 10 min
Ingredients
2 cups herb olive oil, recipe follows
3 pounds calamari, cleaned
1 cup pepperoncini peppers cut into rings
1 cup julienne roasted red peppers
1/2 cup capers
1 cup chopped parsley leaves
2 lemons, zested and juiced
Herb Olive Oil:
1/4 cup chopped parsley leaves
1/4 cup chopped chervil leaves
1/4 cup chopped basil leaves
1/4 cup chopped thyme leaves
1 quart blended olive oil
Directions
- Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
- Preheat a grill to high heat.
- Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
Herb Olive Oil:
- Combine all ingredients. This can be prepared in advance and used for multiple recipes.