Calamari Salad

Recipe Courtesy of Chef Clark Gilbert

Serves Four

Ingredients:

• 2 pounds fresh squid, tubes and tentacles(pref. small)
• 2 lemons( for calamari blanching water)
• 10 fingerling potatoes(or 2 medium Yukon Gold), boiled, peeled and cut into small pieces
• 1/3 cup pitted nicoise olives(or olive of preference), cut in smaller pieces
• 1/2 cup cut and blanched haricots verts
• 1/2 cup roasted plum tomatoes cut into quarter inch strips
• 1/4 cup capers
• 2 medium shallots, finely chopped
• 1/3 cup basil, thinly sliced
• 1/3 cup Italian parsley, thinly sliced
• 2/3 cup extra virgin olive oil, more if desired(1/3 cup for roasted tomatoes)
• 1tbsp fresh thyme, chopped(for roasted tomatoes)
• 2 tbsp fresh lemon juice, more if desired
• 2 tbsp lemon oil
• Sea salt and fresh ground pepper to taste
• 1tbsp sugar(for roasted tomatoes)
• 1 small bag baby arugula(or enough to split between four plates as small bed for calamari salad)
• 1 jar Balsamic Cream (available at specialty store)

Directions:

1. For roasted tomatoes, slice lengthwise ripe plum tomatoes and place in bowl.
2. Toss with e.v.o.o., salt and pepper.
3. Place flat side up on a sheet or cookie tray. 
4. Sprinkle sugar and fresh thyme on top. 
5. Roast in 300 degree oven for 4-5 hours. 
6. Ovens vary, make sure to watch periodically. 
7. When finished, allow to cool and peel off skin. 
8. Chill.
9. Blanch calamari in boiling, salted and acidulated water. 
10. Should take a minute and a half to two minutes, no more. 
11. Do not crowd pot, doing in batches if necessary. 
12. Allow to drain and place on sheet tray to cool. 
13. When room temperature, place calamari in large mixing bowl with potatoes, olives, haricots verts and roasted tomatoes. 
14. Add basil, parsley, capers and shallots. 
15. Dress with e.v.o.o., lemon juice, salt and pepper. 
16. Toss well. 
17. Check seasoning. 
18. On four plates, arrange a bed of arugula. 
19. Place even amount of calamari salad on each plate. 
20. Finish by drizzling a little balsamic cream.