Grilled Calamari Radish Salad with Lemon Dill Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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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:
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.
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