Grilled calamari radish salad with lemon dill vinaigrette
- Preparation Time10 mins
- Cooking Time4 mins
- Serves4
- DifficultyEasy
Cooking spray
450g fresh calamari
Salt and freshly ground black pepper
120g radishes, sliced
1 jar pimentos, about 200g, drained
1 tbsp capers, drained
3 tbsp olive oil
2 tbsp fresh lemon juice, about 1/2 lemon
2 tsp Dijon mustard
1 tbsp fresh dill, chopped
4 to 6 red lettuce leaves
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.
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.
