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MARIO BATALI Grilled Calamari Chopped Salad with Chickpeas, Olives & Salami

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ingredients
GRILLED CALAMARI CHOPPED SALAD WITH CHICKPEAS, OLIVES & SALAMI
CALAMARI
2 pounds calamari (cleaned, whole tubes and tentacles)
1/4 cup olive oil
1 lemon (zest and juice)
3 cloves garlic (peeled and smashed)
2 tablespoons mint (leaves roughly chopped)
1 teaspoon red pepper flakes
kosher salt and freshly ground black pepper (to taste)
SALAD
1 (15-ounce) can chickpeas (drained and rinsed)
8 ounces Castelvetrano olives (pitted)
8 ounces cherry tomatoes (cut in half)
1 English cucumber (cut in half lengthwise, sliced into 1/4-inch half-moons)
4 ounces sliced Genoa salami (cut into 2-inch strips)
1/2 cup pickled red onion
1/2 cup mint (leaves roughly chopped)
1/2 cup basil leaves (leaves roughly chopped)
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/3 cup olive oil
chili flakes (to taste)
kosher salt and freshly ground black pepper (to taste)

directions
In a large bowl, combine calamari tubes and tentacles, olive oil, lemon zest and juice, garlic, mint and red pepper flakes. Refrigerate for 30 minutes.
Preheat grill or grill pan to medium-high heat. While preheating, wrap a brick in foil and let heat on grill.
Remove calamari from marinade and place on grill. Top with hot brick. Cook until charred on all sides, about 2 minutes per side. Remove grilled calamari to a cutting board. When cool enough to handle, cut the calamari tubes into rings.
Transfer grilled calamari to a large bowl, along with chickpeas, olives, tomatoes, English cucumber, salami, pickled red onions, mint, basil, lemon juice, vinegar, olive oil, chili flakes, salt and pepper. Mix well to combine.

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