We first sampled Calamari and Arugula Salad on a trip to Arizona at an Italian eatery. It has become a favourite salad option whenever we go back, but we don’t go back often enough. This is my version of this yummy salad and very much tastes like the original.
Arugula has a spicy, peppery taste to it, which along with the lemon vinaigrette compliments the fried calamari.
Enjoy!
Calamari and Arugula Salad
Print recipe| Serves | 4 |
Ingredients
- 1 Pkg Presidents Choice Crispy Calamari (or you can deep fry some calamari or choose another variety of baked breaded calamari)
- 4 Cups Arugula
- 6 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 clove garlic (minced)
- 1/4 - 1/2 Tsp salt
- freshly ground pepper
Directions
| Wash and spin dry the arugula. Wrap in a clean tea towel and chill in the fridge until ready to use. | |
| In a jar or bowl whisk all the ingredients together; serve at room temperature | |
| Just before serving, prepare the calamari, turning several times until they are very crisp. Remove from the oven and cut into bite sized pieces | |
| Place the greens in a serving bowl, put the calamari on top and gently toss. | |