Grilled Fresh Calamari with Warm White Bean Salad

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
8

A composed salad that is a delight. The crisp, dressed greens provide a perfect backdrop for the warm, grilled calamari and fragrant beans.

Ingredients

1⁄2 lb. dried white beans
1⁄2 bunch sage leaves
3-4 garlic cloves
2 lb. fresh calamari, cleaned and separated, but not skinned
Olive oil, as needed
Kosher salt, as needed
Black pepper
1 clove garlic
1 cup olive oil
1 bunch Italian parsley, finely chopped
Zest of 1 lemon, julienned and blanched
Olives, frisee, and arugula, as needed

Steps

1. Cook beans. Combine beans, sage, and garlic in a large pot. Add cold water to cover by about 4 In. and bring to a boil. Reduce to very low simmer and cook about 2 hr., or until the beans are completely tender. Season lightly and reserve.

2. For the picada: With a mortar and pestle, pound salt and garlic into a paste. Transfer to a stainless steel bowl. Add the oil, a little at a time, to form a homogeneous mixture. When all the oil is added, stir in the parsley and season with salt.

3. With 9-in. wooden skewers, lace the squid bodies in groups of 3, once through the bottom and once through the top of each. Season and brush with oil. Grill until squid begins to firm up slightly and take on color. Turn and grill on other side until done.

4. Meanwhile, toss greens with salt, pepper, a splash of vinegar and olive oil. Warm
the beans and some of their cooking liquid with oil, salt and pepper. Arrange the grilled calamari with the beans and the greens. Sprinkle with the olives, picada and lemon zest.

Source: Recipe from Chef Craig Stoll

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources