Seared Calamari with Basil: 2000s Recipes + Menus : gourmet.com

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2000s Recipes + Menus

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

Equipment:

a large (2-burner) griddle (preferably cast-iron)

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.