Grilled Calamari On A Bed Of Shaved Fennel
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
37
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt1.5 cups
Extra-Virgin Olive Oil2 large
Garlic (cloves, minced)1 tbsp
Dijon Mustard1 cup
Red Wine Vinegar1 cup
WaterDirections:
1
Preheat an outdoor grill or grill pan to high heat
2
In a large bowl, toss the squid with salt and pepper to taste
3
Drizzle with olive oil and toss
4
Brush grill with vegetable oil
5
Place calamari on grill and cook each side until lightly charred, about 1 minute per side
6
Remove from heat and place in clean large bowl
7
Add garlic, lemon zest, chiles, 1/4 of the Roasted Garlic Vinaigrette, the minced parsley, capers, and scallions
8
Season with salt, pepper and lemon juice, to taste
9
Set aside until ready to use
10
In another bowl toss the fennel with the olives and 3/4 cup of Roasted Garlic Vinaigrette until just coated
11
Arrange a bed of fennel on a serving platter and set aside
12
Into the fennel bowl, lightly toss the baby arugula with remaining vinaigrette and season with salt and pepper
13
Arrange a "wreath" of arugula around the fennel
14
Top the fennel with the grilled calamari
15
Season with freshly ground black pepper
16
Roasted Garlic Vinaigrette: Preheat oven to 400 degrees F
17
Lay each garlic head root side down
18
Carefully halve each garlic bulb horizontally, revealing the garlic cloves
19
Lay each garlic head, cut side up, on a small piece of aluminum foil
20
Drizzle tops with about 1 tablespoon of extra-virgin olive oil and fold up sides of foil, completely enclosing garlic
21
Repeat with remaining garlic
22
Place garlic bundles on baking sheet and bake until cloves are soft, about 1 hour
23
Remove garlic from oven and let cool about 10 minutes still sealed
24
Carefully squeeze the soft garlic out of the skins into the bowl of a medium sized food processor
25
Puree the garlic until smooth, adding a little olive oil if necessary
26
Leave about 5 tablespoons of the garlic puree in the food processor and store the remaining amount in an airtight container in the refrigerator for up to 1 week
27
To the food processor, add the mustard, vinegar, remaining olive oil, and water and puree until smooth and emulsified
28
Season with salt and pepper