Grilled Calamari Asparagus Radicchio Salad

Serves 2
Squid Marinade Preparation
½ pound fresh squid
½ red pepper, diced finely
1 red bonnet chili pepper, diced finely
2 shallots, diced finely
1 teaspoon ground sea salt
juice of 1 lemon
1 tablespoon fresh basil, chopped
2 tablespoons dijon mustard
¼ teaspoon black pepper
¼ cup olive oil

To prepare the squid remove any extra skin on top of the squid. Cut each piece of squid with slits about ¾ of the way through each tube (about every ½ an inch). Make sure not to cut all the way through. This will help to prevent curling when placed on the grill.

Mix all remaining ingredients in a bowl (olive oil). Whisk in olive oil. Add cut calamari to mixture. Cover and refrigerate for about 30 mins to an hour.

Asparagus Preparation
8 large asparagus cut in half

In a large bowl add asparagus, olive oil, and black pepper. Grill on high turning halfway through until lightly charred and tender. Remove from heat and return to bowl.

Squid/Marinade Preparation
⅓ cup white wine vinegar

Remove squid from marinade, reserve marinade. Grill for about 2 minutes until lightly charred (turning once). Make sure not to overcook or will become rubbery. Once cooked place in same bowl as asparagus. Separately, using the reserved marinade cook on medium heat in a saute pan. Add white wine vinegar. Bring to a boil Remove from heat and add to asparagus/squid bowl.

Salad Assembly
2 cups chopped spinach
3 cups Mâche Rosettes
3-4 radishes, washed, drained and thinly sliced

Assemble spinach, Mâche Rosettes, and radishes. Add the grilled asparagus, squid and marinade.