Squid, White Bean And Arugula Salad
serves 2-4
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1 clove garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon balsamic vinegar
3 tablespoons olive oil
salt and pepper
1 1/2 pounds small squid, cleaned and cut into bite-size pieces
1 bunch arugula, washed and dried
2 15-ounce cans white beans, rinsed and drained
1/2 small red onion, thinly sliced
prep: 10 minutes
total: 15 minutes
medium saucepan
grater (or zester)
colander
whisk
paper towel-lined plate
large bowl
1. Bring a medium saucepan of water to a boil. Prep all the ingredients.
2. Meanwhile, in a small bowl, whisk together the garlic, lemon juice, zest and vinegar. Let these ingredients sit for 10 minutes, then drizzle in the olive oil in a thin stream, whisking constantly, until the dressing emulsifies.
3. When the water boils, add the squid to the pot. Cook just until opaque, 2-3 minutes. Drain on a paper towel-lined plate.
4. In a large bowl, toss together the squid, arugula, beans and onion slices. Drizzle the salad with a little dressing at a time until it's lightly coated and tastes good. Season with more salt and pepper to taste.
2. Meanwhile, in a small bowl, whisk together the garlic, lemon juice, zest and vinegar. Let these ingredients sit for 10 minutes, then drizzle in the olive oil in a thin stream, whisking constantly, until the dressing emulsifies.
3. When the water boils, add the squid to the pot. Cook just until opaque, 2-3 minutes. Drain on a paper towel-lined plate.
4. In a large bowl, toss together the squid, arugula, beans and onion slices. Drizzle the salad with a little dressing at a time until it's lightly coated and tastes good. Season with more salt and pepper to taste.
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