Grilled Calamari Citrus Salad

Oct 12, 2022 | Gluten-free, Healthy, Pescatarian, Salads | By aquastar
Grilled Calamari Citrus Salad recipe

Description

A delightfully nutty salad. Grilled calamari and endives with shaved fennel, citrus wedges, roasted garbanzo beans, and pistachios tossed in a savory, citrus grapefruit vinaigrette. A light, refreshing and comforting salad for any occasion.

Summary

Recipe Level

Moderate

Cooking Time

0:45

Servings

4-6

Recipe rate

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Ingredients

Grapefruit Vinaigrette:

  • ¼ cup grapefruit juice
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 Tbsp shallot, minced
  • 1 tsp garlic, minced
  • ½ cup extra virgin olive oil
  • Salt & pepper to taste

Roasted Garbanzo Beans:

  • 1 (13.4 oz) can garbanzo beans
  • 1 Tbsp olive oil
  • 1/8 tsp garlic powder
  • ¼ tsp smoked paprika
  • 1/8 tsp cayenne

Grilled Calamari Salad:

  • 1 fennel bulb, thinly sliced
  • ¼ red onion, thinly sliced
  • 1 pink grapefruit, peeled and cut into wedges
  • 1 orange, peeled and cut into wedges
  • 3 Tbsp olive oil, divided
  • 2 endives, halved lengthwise and rinsed
  • 1 lb Aqua Star Calamari Rings & Tentacles, thawed according to package directions
  • ¼ cup salted pistachios, roughly chopped
  • Salt & pepper, to taste
  • 2 Tbsp flat leaf Italian parsley, roughly chopped

To make

Instructions

To make the Grapefruit Vinaigrette combine all ingredients in a small mixing bowl and whisk to emulsify.

Preheat oven to 400°F. Toss garbanzo beans with 1 Tbsp of oil, garlic powder, smoked paprika, cayenne, and dash of salt and pepper. Place garbanzo beans in a single layer on a foil lined baking sheet and bake for 8 minutes. Set aside.

For the salad, remove stalks and outer brown layer around fennel bulb and quarter. Using a mandolin slicer, thinly shave the fennel bulb. Slice red onion with mandolin. Peel and cut grapefruit and orange into bite sized wedges.

Heat a large cast iron grill pan over medium-high heat. When the pan begins to smoke, brush 1 Tbsp of olive oil on the pan and grill endives for 2 minutes each side; season with a dash of salt and pepper. Transfer the endives to a plate and add the remaining 2 Tbsp oil to the pan. Grill the calamari for 3—4 minutes, or until fully cooked, and season with salt and pepper to taste.

In a large salad bowl, combine grilled calamari, grilled endives, citrus wedges, shaved fennel, sliced onion, roasted garbanzo beans, chopped pistachios, and toss with Grapefruit Vinaigrette. Sprinkle with parsley and enjoy!

Serving Suggestions

Dress the salad 30 minutes in advance to tenderize the fennel and onion and enhance the flavor of the dressing.