Grilled Squid With Miner's Lettuce Salad And Green Sauce Recipe
Ingredients
| SQUID | ||
| Finely grated zest and juice of 1 lemon | ||
| 1 garlic clove, very finely chopped | ||
| Smoked spanish paprika | 1 Teaspoon | |
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| 1/4 cup chopped flat-leaf parsley | ||
| 1 pound cleaned small squid bodies | ||
| Salt | To Taste | |
| GREEN SAUCE | ||
| 4 anchovy fillets, chopped | ||
| Capers | 2 Tablespoon, drained | |
| Shallot | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| 1 1/2 cups flat-leaf parsley | ||
| Mint leaves | 1/2 Cup (16 tbs) | |
| Chives | 1/2 Cup (16 tbs), minced | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Lemon juice | 2 Tablespoon (SALAD) | |
| Shallot | 1 Medium, thinly sliced (SALAD) | |
| Extra virgin olive oil | 1/4 Cup (16 tbs) (SALAD) | |
| Ground pepper | 1 To taste (SALAD) | |
| 1/ pound miner's lettuce or baby arugula | ||
| Cooked chickpeas | 1/2 Cup (16 tbs) (SALAD) | |
| Mint leaves | 1/4 Cup (16 tbs) (SALAD) | |
| 1/4 cup flat-leaf parsley | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
1. Prepare the squid: In a medium bowl, combine the lemon zest and juice with the garlic, pimenton. olive oil and parsley. Add the squid and toss to coat. Cover and refrigerate for 2 hours.
2. Make the green sauce: In a food processor, combine the anchovies with the capers, shallot, garlic, parsley, mint, chives and lemon zest and juice and process until minced. With the machine on, slowly pour in the olive oil. Season the green sauce with salt and pepper.
3. Make the salad: In a large bowl, mix the lemon juice and shallot and let stand for 10 minutes. Whisk in the oil and season with salt and pepper. Add the miner's lettuce, chickpeas, mint and parsley; toss.
4. Meanwhile, light a grill. Remove the squid from the marinade and season with salt. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side.
5. Mound the salad on 2 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve right away.
2. Make the green sauce: In a food processor, combine the anchovies with the capers, shallot, garlic, parsley, mint, chives and lemon zest and juice and process until minced. With the machine on, slowly pour in the olive oil. Season the green sauce with salt and pepper.
3. Make the salad: In a large bowl, mix the lemon juice and shallot and let stand for 10 minutes. Whisk in the oil and season with salt and pepper. Add the miner's lettuce, chickpeas, mint and parsley; toss.
4. Meanwhile, light a grill. Remove the squid from the marinade and season with salt. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side.
5. Mound the salad on 2 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve right away.
Chef
