Squid, White Bean And Arugula Salad
serves 2-4
This Italian-inspired salad makes a well-balanced starter or a light main course. Be sure to keep an eye on the squid so it doesn't overcook.
1 clove garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon balsamic vinegar
3 tablespoons olive oil
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 prepared dressing and add more salt and pepper to taste.
