This recipe is based off of a delicious salad I had at a restaurant called Republic in Takoma Park, Maryland. I’ve used both basil and cilantro pesto with this recipe, and a parsley pesto would also be nice.
Salad with Grilled Squid and Pesto
Prep time: 15 minutes
Marinate time: 30 minutes
1 pound squid, cleaned and sliced into 1/2 inch rings
1/2 teaspoon finely chopped rosemary
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
freshly ground black pepper to taste
olive oil for grilling
two plates of salad greens
1 roasted red pepper, either fresh or from a jar, thinly sliced
your favorite pesto
1. Thoroughly dry off the squid with paper towel. Mix all the marinade ingredients together and add the squid. Cover and refrigerate at least 30 minutes.
2. Heat a heavy grill pan over high heat. Add olive oil to coat, and when it’s hot add the squid. You may need to do several batches to make sure all the pieces have room to cook. Grill squid until cooked through, about 3 minutes.
4. Serve squid on top of salad with roasted pepper, pesto, and shaved parmesan.