Ingredients: |
Ingredients: Ingredients: 1 pound cleaned whole calamari (squid, see Tips) 6 tablespoons extra-virgin olive oil, divided 3 tablespoons sherry vinegar, divided 1/2 teaspoon salt, divided Freshly ground pepper 1 pound fingerling or baby Yukon Gold potatoes, halved or quartered lengthwise, depending on size 3 cloves garlic, unpeeled 6 plum tomatoes, halved lengthwise 2/3 cup flat-leaf parsley, basil and/or mint leaves 2 anchovy fillets 2 tablespoons capers, rinsed 2 tablespoons water Zest and juice of 1 large lemon 12 cups baby spinach
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Directions: |
Directions:Directions: Preparation Preheat grill to medium-high. Toss calamari with 1 tablespoon each oil and vinegar and 1/8 teaspoon each salt and pepper. Toss potatoes with 1 tablespoon oil and 1/8 teaspoon each salt and pepper. Thread garlic on a grilling skewer. Take the calamari, potatoes, garlic skewer and tomatoes out to the grill. Oil the grill rack (see Tips). Grill the garlic and potatoes, turning occasionally, until tender, 6 to 8 minutes for the garlic, 10 to 12 minutes for the potatoes. Place the tomato halves on the grill skin-side down; grill until lightly charred, 5 to 7 minutes. Turn and grill for 1 minute more. Remove the calamari from the marinade and place on the hottest part of the grill; grill, turning once or twice, until just cooked through, 2 to 4 minutes total. When the garlic is cool enough to handle, peel and put in a blender. Add parsley (or basil or mint), anchovies, capers, water, the lemon zest and juice, the remaining 4 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon salt and pepper to taste. Puree until smooth. Place spinach in a large bowl and toss with about 1/2 cup of the dressing; divide among 4 plates. Top with the potatoes and tomato halves. Slice the calamari bodies into rings, but leave the tentacles whole; place on the spinach. Drizzle with the remaining dressing. |