Grilled Calamari on a Bed of Shaved Fennel

Ingredients

• 4 pounds baby squid, cleaned, bodies scored lightly in a crisscross fashion
• Salt and freshly ground black pepper
• ¼ cup extra-virgin olive oil
• Vegetable oil, for brushing grill
• 2 large cloves garlic, minced
• 2 lemons, zested and juiced
• 1 to 2 fresh red chiles, seeded and finely chopped
• + 13 more ingredients
• • 1 recipe Roasted Garlic Vinaigrette, recipe follows
  • ¹/₃ cup minced flat-leaf Italian parsley
  • ¹/₃ cup capers, rinsed and drained
  • 3 scallions, trimmed and sliced paper thin on the bias
  • 5 heads fennel, trimmed and sliced paper thin
  • 1 cup green olives, preferably cerignola, pitted, and thinly sliced
  • 2 bunches baby arugula, trimmed, washed, and spun dry
  • 6 garlic bulbs
  • 1 ½ cups extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • ¼ cup red wine vinegar
  • ¼ cup water
  • Salt and freshly ground black pepper

1. Preheat an outdoor grill or grill pan to high heat. 2. Preheat oven to 400 degrees F.

View full recipe at SpringPad