Grilled Squid with Miner’s Lettuce Salad & Mint, Parsley, Anchovy Pesto
Need A mixture of olive oil, mint leaves, chickpeas, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.
Instructions
In a medium bowl, combine 1 teaspoon lemon zest and 2 tablespoons lemon juice with 1 clove minced garlic, pimentón, ¼ cup olive oil and ¼ cup of the chopped parsley.
Add the squid and toss to coat. Season lightly with salt & pepper. Cover and refrigerate for 2 hours. In a food processor, combine the anchovies with the capers, 1 minced shallot, remaining minced garlic, 1 ½ cup chopped parsley, ½ cup chopped mint, chives and remaining lemon zest and 2 tablespoons lemon juice and pulse the machine 10 or 12 times, scraping down the sides once or twice until finely minced. Then with the machine running, slowly pour in ½ cup olive oil. Season the pesto with additional salt and pepper.In a large bowl, pour the remaining 2 tablespoons lemon juice over the remaining minced shallot and let stand for 10 minutes.
Whisk in the remaining ¼ cup olive oil and season with salt and pepper.
Add the miner’s lettuce, chickpeas, whole mint leaves and whole parsley leaves and toss the salad.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. Mound the salad on 4 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve.