Grilled Calamari and Fingerling Potato Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

3 pounds small fingerling potatoes

3 tablespoons sea salt

3 garlic cloves, minced

2 tablespoons extra-virgin olive oil

2 teaspoons grated orange zest

1/2 teaspoon dried crushed red pepper

1 pound frozen cleaned calamari (tubes and tentacles), thawed and rinsed

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

red wine vinaigrette

4 cups torn dandelion greens or curly endive

Directions:

1. Place potatoes in Dutch oven; add water to cover and 3 tablespoons sea salt. Boil potatoes until tender; drain and cool. Cover and chill several hours or overnight.
2. Combine garlic and next 3 ingredients in a large bowl; add calamari. Cover and chill 2 hours or overnight. Sprinkle calamari with 1/2 teaspoon sea salt and black pepper.
3. Grill calamari over medium-high heat (350° to 400°) for 3 minutes on each side or until opaque. Cut tubes into rings; leave tentacles whole.
4. Combine potatoes, calamari, parsley, and 1/2 cup Red Wine Vinaigrette in a large bowl. Combine remaining vinaigrette and dandelion greens in a large bowl; toss to coat. Serve potato salad over dressed greens.

By RecipeOfHealth.com