Skewered and Grilled Calamari with Herb Salad & Orange-Ginger Aioli
Chef Christopher Greenwald, Bay Laurel Culinary
Makes 10 skewers
1 lb fresh calamari
2-3 Tbsp olive oil
Sea salt and pepper to taste
Soak 10 bamboo skewers in water for 30 minutes. Clean calamari; remove quill and beaks and separate bodies from tentacles. Cut calamari bodies into 1-inch pieces and the tentacles in half and skewer, alternating pieces onto bamboo. Light and preheat grill to high heat. Make sure the grill is clean and nicely oiled before proceeding. Salt and pepper squid and drizzle completely with oil. Grill squid for just a couple of minutes on each side until charred and just cooked through.
Herb Salad
¼ bunch Italian parsley
¼ bunch cilantro
¼ head escarole
¼ bunch mint
½ bunch chives
1 Tbsp extra virgin olive oil
1 tsp rice wine vinegar
salt and pepper to taste
Clean and dry the parsley, cilantro, escarole and mint well. Remove leaves from stems on parsley, cilantro and mint and chop escarole into small pieces to match size of herbs. Cut chives into small matchsticks and mix with other herbs and escarole in a bowl. Toss salad with extra virgin olive oil, vinegar, salt and pepper. Serve calamari skewers with herb salad and aioli.
Orange-Ginger Aioli (makes 1½ cups)
1 clove garlic, minced
½ inch nub of ginger, peeled and minced
3 egg yolks
1 orange (juice only)
1 tsp rice wine vinegar
1-cup olive oil
salt and pepper to taste
Place garlic, ginger and egg yolks in food processor with orange juice and vinegar. Start machine and blend until yolks are pale and thick. Add oil in slow, steady stream until aioli forms. Season the aioli with salt and pepper.
