Grilled Squid On Local Greens With Asian Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Whole squid
		Or 3/4 lb cleaned whole tubes
2		Arugula
		(if desired, substitute baby greens
		Or spinach)
2 teaspoons	10ml	Olive oil
2 tablespoons	30ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		For Vinaigrette
1/2 teaspoon	2.5ml	Chopped fresh ginger
1/2 teaspoon	2.5ml	Chopped shallots
1 teaspoon	5ml	Chopped scallions
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Rice vinegar
4 oz	113g	Olive oil

Recipe Instructions

To Prepare Squid: Clean whole squid or rinse cleaned tubes and pat dry. Marinate squid in a shallow dish with olive oil, salt, pepper, and lemon juice. While squid is marinating, remove stems from arugula, wash and dry thoroughly. Prepare vinaigrette by mixing all ingredients for 1 minute.

Preheat grill (a stove top grill pan or flame broiling may be substituted). Shake off excess oil from squid before placing on the grill. (Be careful of oil flare-ups.) Grill approximately 2 to 3 minutes, and turn occasionally during cooking. Squid cooks quickly and will turn opaque and have a softer texture when properly cooked. Avoid overcooking which causes squid to be tough.

Toss greens with half the vinaigrette in a serving dish. Arrange grilled squid on top of greens and sprinkle with the remaining vinaigrette.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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