Grilled Calamari and Fingerling Potato Salad


  • 1 pound frozen cleaned calamari (tubes and tentacles), thawed and rinsed
  • 3 tablespoons sea salt
  • 4 cups torn dandelion greens or curly endive
  • 3 pounds small fingerling potatoes
  • ½ teaspoon sea salt
  • ½ teaspoon dried crushed red pepper
  • 2 teaspoons grated orange zest
  • + 5 more ingredients
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons extra-virgin olive oil
    • 3 garlic cloves, minced
    • Red Wine Vinaigrette
    • ½ teaspoon freshly ground black pepper

Place potatoes in Dutch oven; add water to cover and 3 tablespoons sea salt. Boil potatoes until tender; drain and cool. Cover and chill several hours or overnight.Combine garlic and next 3 ingredients in a large bowl; add calamari. Cover and chill 2 hours or overnight. Sprinkle calamari with 1/2...

View full recipe at My Recipes


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