B.c. Humboldt Squid Recipe

Time30m

Serves2

Frisée, warm caper and olive vinaigrette

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Ingredients

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1
Prepare the Vinaigrette
In a small saucepan over medium heat, combine the olive oil, minced garlic, capers, and Kalamata olives. Cook until warmed through, about 3-4 minutes. Remove from heat and stir in red wine vinegar, salt, and black pepper to taste.
2
Cook the Squid
Clean and prepare the Humboldt squid by removing the skin and innards. Slice the body into rings. Heat a grill or skillet over medium-high heat, and lightly oil the surface. Cook the squid rings for about 1-2 minutes on each side until just opaque. Remove and set aside.
3
Assemble the Salad
In a large bowl, toss the frisée lettuce with the warm caper and olive vinaigrette. Top the salad with the grilled squid rings.