Grilled Squid and Arugula Salad
Ingredients
1⁄2 pound frozen squid tubes and tentacles, thawed
4 cups arugula
2 oranges, peeled and cut into segments
1 cup edamame beans, shelled and blanched
Canola oil, for grilling
Vinaigrette
2 tablespoons cider vinegar
1⁄2 small red onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon fresh ginger, minced
1 tablespoon honey
2 tablespoons orange juice
1 tablespoon soy sauce
2 tablespoons canola oil
Preparation
For vinaigrette, in small saucepan, over medium heat, bring vinegar to simmer. Immediately remove from heat and add sliced onions to pickle. Place pickled onion along with any remaining vinegar in mixing bowl. Whisk in mustard, ginger and honey. Add orange juice, soy sauce and 2 tablespoons canola oil. Reserve until ready to use.
Coat squid with 1 tablespoon canola oil and grill over high heat for 1 minute on each side, until lightly charred and just cooked through. Toss grilled squid with vinaigrette and marinate in refrigerator for at least 1 hour or until ready to serve.
To serve, lay arugula on platter and top with squid and red onions in vinaigrette. Garnish with orange segments and edamame. Serves 4.
