Ingredients

• 1/4 cup fresh grapefruit juice
• 1 1/2 tablespoons white wine vinegar
• 1/2 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• Pinch red chili flakes
• 1 clove garlic, peeled and finely chopped
• Zest of 1 lemon, plus juice of 1/2 lemon
• 1 small bunch fresh parsley, chopped (about 1/3 cup)
• Sea salt
• 1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
• Freshly ground pepper
• 4 handfuls baby arugula
• 1 pink grapefruit, segmented
• 1/2 bulb fennel, shaved very thinly on a mandolin

Browse by ingredient

Instructions

1. Special equipment: bamboo skewers, soaked for 30 minutes or metal skewers
2. 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.
3. 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.