Grilled Calamari Salad with Arugula
- For the calamari salad
- 250 grams Arugula
- 500 grams Squid ring (ready to cook)
- freshly ground peppers
- olive oil (for brushing)
For the calamari salad, rinse arugula, trim and shake dry. Rinse squid, pat dry and season with salt and pepper. Drizzle with a little olive oil. Grill under a hot oven broiler, watching carefully, on each side for 1-2 minutes.
For the dressing, mix mayonnaise in a bowl with yogurt, ketchup, cognac, mustard, basil and 2-3 tablespoon water until smooth. Season with lemon juice, salt and cayenne pepper.
To serve, arrange arugula on a plate, cover with squid rings and drizzle with the dressing. Garnish with lime wedges.