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Provençal-Style Calamari Salad with Gremolata
© Frances Janisch

Provençal-Style Calamari Salad with Gremolata



  1. 2 tablespoons red wine vinegar
  2. 1 medium red bell pepper
  3. 1 medium yellow bell pepper
  4. 1 pound cleaned small calamari, preferably bodies only, cut into 1/3-inch rings
  5. 1/2 teaspoon anchovy paste
  6. Sea salt and freshly ground pepper
  7. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  8. 1 cup flat-leaf parsley leaves
  9. 1 tablespoon minced lemon zest
  10. 1 medium garlic clove, minced
  11. 1/4 pound arugula
  12. 1/4 cup chopped oil-packed sun-dried tomatoes, drained
  13. 1/4 cup Niçoise olives, pitted and chopped
  14. 3 tablespoons chopped capers
  15. 1 small shallot, minced
  1. Roast the red and yellow bell peppers directly over a gas flame or under the broiler until they are charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch dice.
  2. Prepare an ice water bath. In a large saucepan of boiling salted water, cook the calamari over high heat until white and firm, about 1 minute. Drain and chill in the ice bath. Drain and pat dry.
  3. In a small bowl, whisk the red wine vinegar with the anchovy paste and a generous pinch each of salt and pepper. Gradually whisk in the olive oil until the vinaigrette is emulsified.
  4. On a work surface, mince the parsley with the minced lemon zest and garlic. Transfer the gremolata to a bowl.
  5. In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette. Season with salt and pepper and arrange on a large platter. Add the remaining vinaigrette to the bowl and toss with the roasted peppers, calamari, sun-dried tomatoes, olives, capers, shallot, and 3 tablespoons of the gremolata. Season the salad with salt and pepper and spoon over the arugula. Sprinkle with the remaining gremolata and serve.

Suggested Pairing

The tangy olives and rich sun-dried tomatoes blend best with a zesty Provençal white.