Within an hour of cooking and preparation you’ll be able to enjoy this summery salad recipe that matches grilled squid and potatoes with a pungent dressing inspired by salsa verde, an Italian sauce made with capers, anchovies, parsley, lemon and olive oil. You can already have this served for the whole family (makes four serving) or during special occasions as this is an overall food dish in terms of being attractive, delicious and healthy.
What you’ll need:
6 plum tomatoes, halved lengthwise
2/3 cup flat-leaf parsley, basil and/or mint leaves
2 anchovy fillets
2 tablespoons capers, rinsed
2 tablespoons water
Zest and juice of 1 large lemon
12 cups baby spinach
1 pound cleaned whole calamari (squid, see Tips)
6 tablespoons extra-virgin olive oil, divided
3 tablespoons sherry vinegar, divided
1/2 teaspoon salt, divided
Freshly ground pepper
1 pound fingerling or baby Yukon Gold potatoes, halved or quartered lengthwise, depending on size
3 cloves garlic, unpeeled
How to do:
Preheat grill to medium-high.
Toss calamari with 1 tablespoon oil and vinegar and 1/8 teaspoon each salt and pepper. Toss potatoes with 1 tablespoon oil and 1/8 teaspoon each salt and pepper. Thread garlic on a grilling skewer.
Take the calamari, potatoes, garlic skewer and tomatoes out to the grill. Oil the grill rack (see Tips). Grill the garlic and potatoes, turning occasionally, until tender, 6 to 8 minutes for the garlic, 10 to 12 minutes for the potatoes. Place the tomato halves on the grill skin-side down; grill until lightly charred, 5 to 7 minutes. Turn and grill for 1 minute more. Remove the calamari from the marinade and place on the hottest part of the grill; grill, turning once or twice, until just cooked through, 2 to 4 minutes total.
When the garlic is cool enough to handle, peel and put in a blender. Add parsley (or basil or mint), anchovies, capers, water, the lemon zest and juice, the remaining 4 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon salt and pepper to taste. Puree until smooth.
Place spinach in a large bowl and toss with about 1/2 cup of the dressing; divide among 4 plates. Top with the potatoes and tomato halves. Slice the calamari bodies into rings, but leave the tentacles whole; place on the spinach. Drizzle with the remaining dressing.
With everything said, it would be good to have a bamboo or metal skewer to help you out in preparing this dish. If you are not familiar with calamari, it is also called squid and is easily found being sold frozen or fresh in seafood department of grocery stores. You can already look for cleaned calamari or have it cleaned at the fish counter to remove cartilage and ink to ease your preparation time. In addition to that, oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
Per serving can give you 429 calories, 29 grams fat (4 g sat, 16 g mono), 266 mg cholesterol, 32 grams carbohydrates, 24 grams protein, 6 grams fiber, 561 mg sodium and 1605 mg potassium. In addition to that, the dish is also rich in vitamin A, vitamin C, Folate, magnesium, iron and zinc.