Serves4 as a first course
- Active time:15 min
- Start to finish:15 in (30 min if preparing a charcoal grill)
Enrica Rocca, Venice, Italy
November 2009
-
2
cups
lambs lettuce (māche)
-
1
cup
cherry tomatoes, halved
-
2
tablespoons
extra-virgin olive oil, divided
-
1
lb
cleaned small calamari, bodies and tentacles separated
-
1/4
teaspoon
salt
-
1/4
teaspoon
black pepper
-
1
tablespoon
fresh lemon juice
-
garlic clove, minced
-
chopped flat-leaf parsley
-
Prepare grill or heat a grill pan over medium heat until very hot.
-
Arrange lambs lettuce and tomatoes on a platter. Drizzle with 1 tablespoon olive oil.
-
Pat calamari dry and lightly oil grill or grill pan.
-
Grill calamari in batches if necessary, turning once with tongs, just until grill marks appear and flesh is no longer translucent, about 2 minutes per batch. Transfer as grilled to platter, then season with salt and pepper. Drizzle with lemon juice and remaining tablespoon olive oil, and sprinkle with garlic and parsley.
