Serves4 (main course)
- Active time:35 min
- Start to finish:35 min
June 2008
From the delicate calamari to the crunchy celery and crisp greens, this salad is a mélange of wonderful textures. Make sure to use the freshest calamari you can find, and cook it quickly over the hot griddle to keep it as tender as possible.
-
2
cups
packed basil leaves
-
1/2
cup
olive oil
-
2
tablespoons
water
-
2
tablespoons
fresh lemon juice, or to taste
-
1
lb
cleaned calamari (squid)
-
1
(15- to 16-oz) can cannellini beans, rinsed and drained
-
1/2
lb
tomatoes, cut into 1-inch chunks
-
1
celery rib, chopped
-
1/2
small onion, finely chopped
-
1
(3 1/2 - to 5-oz) package baby greens such as arugula or mâche
-
1
tablespoon
vegetable oil
-
Blanch basil in a small saucepan of boiling water 15 seconds, then drain in a sieve and rinse under cold water to stop cooking.
-
Drain basil and squeeze out excess liquid, then purée in a blender with olive oil, water, lemon juice, and 1/2 tsp each of salt and pepper until dressing is bright green and smooth, about 1 minute.
-
Cut each body sac of calamari lengthwise along seam to open into a flat piece; rinse well. Pat calamari dry, then cut body sacs into 1-inch pieces and halve any large tentacles lengthwise.
-
Toss beans, tomatoes, celery, and onion with 1/3 cup basil dressing, then gently toss with greens. Season with salt and lemon juice, then divide among 4 plates.
-
Heat griddle over high heat until hot. Meanwhile, toss calamari with 1/4 tsp salt. Brush griddle with vegetable oil, then cook calamari in 1 layer, stirring occasionally with tongs, until browned in spots and just cooked through, 2 to 3 minutes. Divide calamari among salads; drizzle with some of remaining dressing.
