Grilled Calamari Salad

prep time:: 10 min
total time:: 1 and 1/2 hr

Makes 4 servings

This is as close as I can get to replicating a great salad I had at Whistler Village in British Columbia. Sorry, but I don’t recall the name of the restaurant, but it was the chef’s signature dish.

ingredients

1/2 lb. of squid (I used frozen due to a lack of finding fresh) slice tubes in half - You’ll have 2 triangular shaped pieces.
2 stalks of celery - very thinly sliced
3 radishes - very thinly sliced
1/4 of a red onion - thinly sliced
2 TBS. capers (in vinegar, not salt)
1/2 cup chopped fresh parsley
2 cloves garlic - minced
1/2 TBS. red pepper flakes
1 lemon - juiced
1/3 cup olive oil, plus 1 TBS.
2 TBPS. red wine vinegar
salt & pepper to taste
lettuce for a bed for salad

directions

1
Place sliced celery, radish, onion, parsley, garlic, capers, red pepper flakes, salt & pepper in a 2 qt. bowl.
2
Add lemon juice, vinegar, and olive oil. Toss well Set in refrigerator to marinate for about an hour.
3
Brush hot grill pan with 1 TBS olive oil. Blot thawed squid with paper towels. When grill pan is smoking hot, place squid on to the pan. Will take about 2 minutes per side, depending upon size of the squid.
4
After done, remove, and place on cutting board. When cool enough to handle, cut squid into 1/2" pieces.
5
Put squid into bowl with marinade, and leave in refrigerator for 1/2 hr. - 45 minutes.