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

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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
  • 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) or sun dried tomatoes
  • 3 scallions, white section with some green, thinly sliced
  • 2 T capers
  • 1T rice wine vinegar
  • 3 t chopped anchovies
  • Black pepper
  • 3 T chopped Italian parsley

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

In a large heavy pan or skillet, over med-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 min. 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.


Monahan's Seafood

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