Grilled Squid Salad with Lemon, Capers, and Parsley

- Amanda

Every cook has dishes that she orders when in a restaurant but never makes at home. Let's call these barrier recipes. In the spirit of trying to get past my own barrier recipes -- which usually involve shellfish or a grill -- I've recreated the squid salad that I order every time we go to Motorino. I grilled the squid to give it a little char and then tumbled it together with whole parsley leaves, slices of boiled potato, some capers, red pepper flakes, and a dousing of lemon. It took 10 minutes. And I felt pretty dumb for not tackling this sooner. Watch out clams: I'm coming after you next!

Grilled Squid Salad with Lemon, Capers, and Parsley

Serves 4

• 3/4 pound squid
• 3 tablespoons olive oil, plus more if needed
• 6 baby white potatoes (or any small variety), boiled and sliced 1/8-inch thick
• 1/4 red onion, thinly sliced
• 1/4 cup flatleaf parsley leaves
• Grated zest of 1/2 lemon
• Juice of 1 lemon
• 1/8 teaspoon red pepper flakes
• 1 tablespoon capers, drained and coarsely chopped
• Salt
• Freshly ground black pepper
  

See the full recipe (and save and print it) here.

Like this post? See Amanda's post from last week: Raspberry and Honey Cranachan

Photos by Jennifer Causey