Warm Squid and Great Northern Bean Salad with Oven Roasted Tomato, Caper Vinaigrette

Serves 4

• 1 1/2 lb. cleaned Narragansett squid, tentacles and bodies, scored and cut into triangles  (video instructions)
• 1 5 oz. pack of mixed salad greens, including arugula
• 1 15 oz. can great northern beans, drained
• 6 T olive oil
• 3 cloves garlic, minced
• 1 T jalapeño pepper, finely chopped
• 2 T oven roasted tomatoes (packed in olive oil- available at Monahan’s), coarsely chopped
• 3 scallions, white section with some green, thinly sliced
• 2 T capers
• 3 t chopped anchovies
• 1T rice wine vinegar
• Black pepper
• 3 T chopped Italian parsley

Arrange greens on plates. In a medium saucepan over medium heat, add 2 T olive oil. When oil is hot, add scallions, roasted tomatoes, jalapeños, garlic, capers and anchovies. Sauté till scallions & garlic soften then add rice vinegar and beans, stir for a minute, take off heat.

In a large heavy pan or skillet, over medium-high heat add 4 T olive oil. When oil is hot add squid heads then 20 seconds later add scored pieces. Stir fry for about 2-4 minutes or until scored pieces curl up. Add tomato caper vinaigrette to squid and toss to coat. Taste, if you need to add a little more oil and vinegar, go ahead. Spoon squid over greens, season with black pepper and garnish with parsley.