Grilled Calamari Salad

SERVES: 4

PREPARATION TIME: 20 minutes

COOKING TIME: 5 minutes

Ingredient

1 lb. (16 oz.) calamari, cleaned and dried
1 leek (white part only), julienned
1 red pepper, julienned
1 fennel bulb, julienned
1 carrot, shredded
1 zucchini, shredded
5 tablespoons Filippo Berio Extra Virgin Olive Oil
1 tablespoon blackberry (or balsamic) vinegar
Salt and freshly ground black pepper

Method

Grill the calamari over an open grill or in a grill pan for about 1 minute per side. Cut into thin strips and place in a large bowl with leek, red pepper, fennel, carrot, and zucchini. Toss with olive oil and vinegar. Season with salt and pepper and serve warm.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.