Grilled Calamari on a Bed of Shaved Fennel

Ingredients

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

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

View full recipe at SpringPad

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