Grilled Squid Salad
- 1 tablespoon white wine vinegar
- 2 tablespoons Lime juice
- 3 tablespoons light ligth cream (20% fat)
- 3 tablespoons olive oil
- 1 tablespoon parsley (finely chopped)
- 4 ½ cups rings Calamari
- 1 bunch Arugula
- To garnish
- Lime wedge
1 Pot, 1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Parchment paper, 1 Small knife
Mix the vinegar, lime juice, cream and oil to make the dressing. Stir in the parsley, season with salt and pepper and set aside.
Heat a griddle pan or grill to medium heat. Wash the calamari rings and pat dry. Brush with the remaining oil and cook for about 4 minutes, turning once.
Serve the calamari on beds of rocket with the dressing drizzled over and lime wedges to garnish.