Squid And Arugula Salad With Sesame Seeds Recipes

Steps:

• Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
• Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
• Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
• Scatter the reserved avocado and pepitas on top and serve immediately.

Steps:

• For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.
• For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.

Steps:

• Preheat oven to 400 degrees.
• Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done.
• Meanwhile wash and dry salad and lightly coat with dressing. Make dipping sauce.
• To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top.

Steps:

• In a large pot over high heat, combine one quart water with one teaspoon salt, thyme, bay leaf, coriander seeds, the juice of half a lemon and freshly ground pepper. Bring to boil and cook for three minutes. Add the squid and boil again for another two to three minutes. Drain the squid and set aside to cool. Discard the cooking liquid with the herbs and condiments. Slice the squid into fourth-inch pieces and set aside.
• Preheat the broiler. Brush the skin of the sweet red peppers with a half tablespoon of the oil and place on a baking sheet. Cook under the broiler until the skin turns black, about five to seven minutes. Remove from heat, let cool and wash the burned skin off under running water. Pat dry and cut the roasted pepper into thin strips. Set aside.
• In a bowl, mix the squid, the red pepper strips, the juice of one lemon, one-and-a-half tablespoons of the olive oil, the garlic, half of the chopped coriander leaves, the sesame oil, the shallots, the chopped mint leaves and salt and pepper to taste.
• In a separate bowl, mix the arugula with half of the chives, half of the sesame seeds, juice from one-half lemon, the remaining tablespoon olive oil and salt and pepper to taste.
• Toast the remaining sesame seeds in a dry pan over medium heat or under the broiler, tossing often for one to two minutes or until golden, and set aside. Divide the arugula among four plates and spoon even amounts of squid on top of each bed of leaves. Sprinkle with the remaining minced chives, toasted sesame seeds, coriander leaves and mint leaves.

Steps:

• Put the arugula and cherry tomato halves into a large bowl.
• Keep in refrigerator until ready to serve.
• Whisk all the dressing ingredients until emulsified and dress the salad.
• Toss well to coat and distribute amongst 4 salad plates.
• Sprinkle sesame seeds over top.