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, 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.

 

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Monahan's Seafood

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