GRILLED SQUID SALAD WITH CELERY LEAF PESTO

 

  • Cooking Time: 5 minutes
  • Servings: 4
  • Preparation Time: 15 minutes

Ingredients

  • 1-1/2 cups parsley, divided
  • 1/2 cup celery leaves
  • 2 garlic cloves
  • 2 T toasted pine nuts
  • 6 T olive oil
  • 3 T Parmesan
  • salt
  • pepper
  • 3 thinly sliced celery ribs
  • 15 oz rinsed and drained butter beans
  • 1/2 cup thinly sliced pickled sweet peppers
  • 1/2 red onion, diced
  • 1-1/2 pounds small squid

Directions

  • Process 1/2 cup parsley, celery leaves, garlic and pine nuts until minced. Add olive oil and Parmesan; process until smooth. Season with salt and pepper.
  • Blanch sliced celery ribs 30 seconds; rinse under cold water and pat dry. Toss celery, butter beans, pickled sweet peppers, red onion and remaining 1 cup parsley with pesto.
  • Oil and season squid ; grill 5 minutes over high heat until charred in spots. Cut bodies into rings; leave tentacles whole. Toss with the salad; season with salt and pepper and serve.

Notes

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