A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Chili Lemon Calamari Salad with Grilled Asparagus
I picked up some squid tubes over the weekend so I could make a fast dinner after work (and lunch, as it turned out).
Ingredients (serves 2):
- 2 squid tubes, rinsed, and cut into 2x2 inch pieces
- 2 cups shredded lettuce
- 1 punnet of cherry tomatoes
- 1 bunch of asparagus, woody ends removed
- 1 chili, seeds removed and julienne d
- Juice and zest of 1 lemon
- 2 cloves garlic, diced
- A few sprigs of cilantro, shredded a bit
- Olive oil, salt and pepper
Run a knife over the squid to create a cross-hatched pattern (so it will curl when you cook it), and mix in a bowl with the lemon zest, half the lemon juice, chili, garlic, cilantro, a few tablespoons of olive oil, and season with salt. Let marinade for about 30 minutes.
Get a grill pan nice and hot, and divide the lettuce and tomato between 2 plates. Toss on the asparagus for a couple minutes with a bit of olive oil to get that started, and then add the squid. Grill for about 2 minutes on each side, and serve on the salad with a drizzle of olive oil and the rest of the lemon juice.
