Provençal-Style Calamari Salad with Gremolata

• FAST
• HEALTHY

Ingredients

1. 1 medium red bell pepper
2. 1 medium yellow bell pepper
3. 1 pound cleaned small calamari, preferably bodies only, cut into 1/3-inch rings
4. 2 tablespoons red wine vinegar
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.