RECIPE
12 INGREDIENTS7 STEPS25MIN

Grilled Calamari Salad

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Grilled squid is a perfect ingredient for great green-leaves salad, fresh pasta salad, or, as featured here, a combination of both!

25MIN

Total Cooking Time

12

Ingredients
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 lb
Squid Rings
to taste
to taste
1 cup
Israeli Couscous
to taste
Curly Endive
1/2 cup
Assorted Color Bell Peppers , diced
1/2
Sweet Onion , julienned
1/4 cup
Extra-Virgin Olive Oil
to taste
Kosher Salt and Freshly Ground Black Pepper
to taste
Extra-Virgin Olive Oil
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Directions

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Step 1
Season Squid Rings (1 lb) with 1 tablespoon Lemon Juice (1 Tbsp) , Sriracha (to taste) , Granulated Garlic (to taste) , Kosher Salt (to taste) .
Step 2
Cook Israeli Couscous (1 cup) in salted water. Rinse and drain.
Step 3
Into a large mixing bowl, add the couscous, Curly Endive (to taste) , Assorted Color Bell Peppers (1/2 cup) , Sweet Onion (1/2) , Lemon Juice (2 Tbsp) , Extra-Virgin Olive Oil (1/4 cup) , and Kosher Salt and Freshly Ground Black Pepper (to taste) .
Step 4
Cook the squid rings on a very hot grill pan until cooked through, about 30 seconds on each side.
Step 5
Remove to a plate and drizzle with Extra-Virgin Olive Oil (to taste) .
Step 6
Toss 1/2 of the squid rings into the salad, reserving the other half for garnish.
Step 7
Plate the salad, then top with the remaining squid rings.

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