Grilled Squid Salad with Crémant d’Alsace
- 1.5 pounds whole squid, cleaned
- 1 cup halved cherry tomatoes
- 1 cup arugula
- 1 cup chopped radicchio
- 1 cup cooked garbanzo beans
- 2 cloves garlic, minced
- 1 lemon, halved and juiced
- 3 tablespoons olive oil
- salt + pepper to taste
First, marinate the squid. In a mixing bowl, combine the squid with 2 tablespoons olive oil, half the lemon juice, the minced garlic, and a generous sprinkling of salt and pepper. Set aside. You’ll want them to sit for no more than a half hour in their marinating liquid, because the acid of the lemon juice will start to cook them.
Prepare your grill for the squid.
While the charcoal briquettes/gas grill are readying, prepare the rest of the salad by mixing together the cherry tomatoes, arugula, radicchio and garbanzo beans. Set this aside and dress at the very end.
When your grill is ready, place squid on the grill. You may use skewers if you’d like, but it’s not necessary. Grill for about 2 minutes on each side. (If your grill is less hot, you may need to increase the time, just a little.)
Remove squid from grill. Slice squid body into one inch sections. Leave tentacles whole.
Toss squid with the rest of the salad. Add the remaining lemon juice, another tablespoon of olive oil, and salt and pepper to taste.
Best served immediately.
Recipe From: The Year in Food
Recipe By: Kimberley Hasselbrink
Photo By: Kimberley Hasselbrink
Wine Pairing - Crémant d’Alsace
Ranging from pale gold to a gorgeous salmon color—depending on the grapes—Crémant d’Alsace is a bubbly that fits all occasions and cuisines. Elegant and mineral-driven, these vibrant sparkling wines are made in the traditional method. Brut (white) sparklers will express toast, white flowers and citrus, and Rosé Crémants will be lush with bright, red berry fruits and rose petals.