Calamari and Orange Salad

Chef Marie

  • 1 garlic clove, minced
  • 3 Tbsp. freshly minced basil
  • 1 Tbsp. freshly minced parsley
  • 5 Tbsp. olive oil
  • 3 Tbsp. lemon juice
  • Salt and pepper to taste
  • 1 Boston lettuce heart, chopped
  • 1 red bell pepper; remove ribs and seeds, then sliced
  • 2 tomatoes, diced
  • 2 oranges; peeled and cut into wedges
  • 1 lb. fresh or frozen calamari

    Mix the garlic, basil, parsley, olive oil and lemon juice in a bowl. Season with salt and pepper to taste. Set aside for later use.
    Heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the calamari and cook until slightly tender. Time may vary based on the calamari thickness. Let cool completely.

    ​Place the lettuce over a serving platter. Layer with bell pepper slices, calamari, diced tomatoes and orange wedges. Pour the prepared dressing and serve immediately. 

    ​Comments: If using frozen calamari, defrost according to package instructions. You may also use squids for this salad. This salad is best served cold.

    Makes 4 servings