Provençal-Style Calamari Salad with Gremolata

Name: Provençal-Style Calamari Salad with Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons anchovy paste; 113 grams arugula; 454 grams cleaned small calamari, preferably bodies only, cut into 1/3-inch rings; 3 Tbsps chopped capers; 237 milliliters flat-leaf parsley leaves; 1 medium garlic clove, minced; 1 Tbsp minced lemon zest; 59 milliliters chopped oil-packed sun-dried tomatoes, drained; 59 milliliters extra-virgin olive oil; 59 milliliters Niçoise olives, pitted and chopped; 1 medium red bell pepper; 2 Tbsps red wine vinegar; 4 servings Sea salt and freshly ground pepper; 1 small shallot, minced; 1 medium yellow bell pepper

You can never have too many main course recipes, so give Provençal-Style Calamari Salad with Gremolatan It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have lemon zest, bell pepper, bell pepper, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Roast the red and yellow bell peppers directly over a gas flame or under the broiler until they are charred all over.

Ingredients you will need

Yellow Pepper

Equipment you will use

Broiler

Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch dice.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Prepare an ice water bath. In a large saucepan of boiling salted water, cook the calamari over high heat until white and firm, about 1 minute.

Ingredients you will need

Water

Squid

Equipment you will use

Sauce Pan

Drain and chill in the ice bath.

Ingredients you will need

Ice

Drain and pat dry.

In a small bowl, whisk the red wine vinegar with the anchovy paste and a generous pinch each of salt and pepper. Gradually whisk in the olive oil until the vinaigrette is emulsified.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Anchovy Paste

Vinaigrette

Olive Oil

Equipment you will use

Whisk

Bowl

On a work surface, mince the parsley with the minced lemon zest and garlic.

Ingredients you will need

Lemon Zest

Parsley

Garlic

Ground Meat

Transfer the gremolata to a bowl.

Equipment you will use

Bowl

In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette. Season with salt and pepper and arrange on a large platter.

Ingredients you will need

Salt And Pepper

Vinaigrette

Arugula

Equipment you will use

Bowl

Add the remaining vinaigrette to the bowl and toss with the roasted peppers, calamari, sun-dried tomatoes, olives, capers, shallot, and 3 tablespoons of the gremolata. Season the salad with salt and pepper and spoon over the arugula.

Ingredients you will need

Sun Dried Tomatoes