Ingredients Jump to Instructions ↓

  1. 1 pound fresh calamari Salt and freshly ground black pepper

  2. 1 cup radishes, sliced

  3. 1 jar pimentos, about 7 ounces, drained

  4. 1 tablespoon capers, drained

  5. 3 tablespoons olive oil

  6. 2 tablespoons fresh lemon juice, about 1/2 lemon

  7. 2 teaspoons Dijon mustard

  8. 1 tablespoon fresh dill , chopped

  9. 4 to 6 red lettuce leaves

Instructions Jump to Ingredients ↑

  1. Heat a stove top grill pan or griddle with cooking spray over medium-high heat. Season calamari with salt and black pepper. Place calamari on hot pan and cook 2 minutes per side stirring with a spoon, until opaque and cooked through. Remove from heat and allow to cool. When calamari is cool enough to handle, cut crosswise into 1/4-inch thick rounds. Transfer calamari to a medium bowl and add radishes, pimentos and capers. In a small bowl, whisk together oil, lemon juice and mustard. Using a spoon, stir in dill. Add dressing to calamari mixture and stir to coat. Season, to taste, with salt and freshly ground black pepper. Arrange lettuce leaves on a serving platter and top with calamari salad.


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