Grilled calamari radish salad with lemon dill vinaigrette

  • Cooking spray
  • 450g fresh calamari
  • Salt and freshly ground black pepper
  • 120g radishes, sliced
  • 1 jar pimentos, about 200g, drained
  • 1 tbsp capers, drained
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice, about 1/2 lemon
  • 2 tsp Dijon mustard
  • 1 tbsp fresh dill, chopped
  • 4 to 6 red lettuce leaves
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.

2) Transfer calamari to a medium bowl and add radishes, pimentos and capers.

3) 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.

4) Arrange lettuce leaves on a serving platter and top with calamari salad.

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