Michael Leviton
July 2002


Credit: © Frances Janisch

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • On a work surface, mince the parsley with the minced lemon zest and garlic. Transfer the gremolata to a bowl.

  • 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.