Calamari, Fennel and White Bean Salad with Arugula

This salad is the edible version of one-stop shopping. In one bowl, you will find some of the best ingredients and flavors of Italy: Cannellini beans tossed with garlic and lemon, crispy arugula and fennel, Parmesan shavings, and flash cooked calamari coated in olive oil and pepper. Put it all together and you have a light and healthy salad or a heaping topping for bruschetta worthy of a dinner party.

Calamari, Fennel and White Bean Salad with Arugula
Serves 4

For the vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
1/2 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper

2 cups cooked cannellini beans (or one can, drained and rinsed)
1 small fennel bulb, ends and fronds trimmed, thinly sliced

For the calamari:
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1 pound calamari (body and tentacles), body sliced in 1/4 inch rings
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

4 cups arugula leaves, washed and dried
2 ounces shaved Parmigiano-Reggiano cheese
Chopped fresh Italian parsley for garnish

Prepare the vinaigrette:
Whisk all of the ingredients together in a small bowl; set aside.

Combine the beans and fennel in a medium bowl. Pour 1/2 of the vinaigrette over the beans and toss to combine.

Prepare the calamari:
Heat one tablespoon olive oil in a skillet over medium-high heat. Add garlic and red pepper flakes and saute 30 seconds. Add calamari and saute 2 minutes. Sprinkle with salt and pepper. Transfer with a slotted spoon to the beans and mix together.

Arrange arugula in a serving bowl.  Spoon beans and calamari into the center of the arugula. Drizzle arugula with remaining vinaigrette. Garnish with Parmesan shavings and chopped parsley. Serve immediately.

If you like this, you might enjoy these recipes:
Oven Roasted Colossal Shrimp from TasteFood
Shrimp and Dill Open-Face Sandwich from TasteFood
Calamari Stewed with Tomatoes from Simply Recipes
Fried Calamari from Kalafogas
Calamari with Thai Basil, Onions and Ginger from Stephen Cooks

13 responses to “Calamari, Fennel and White Bean Salad with Arugula

  1. Not a calamari fan (it’s a texture thing) but that salad looks great!

  2. Strangely enough, I have never cooked calamari but order it out frequently. After Liz Larkin’s video, I’m buying mine cleaned and ready to go! Lovely photo!

  3. Wonderful flavor combinations! Thank you for sharing this salad and inspiring me with something new! Have a great weekend.

  4. So lovely! I saw this on Food52 and had to pay a visit. I love your site :)

  5. Oh Lynda, this stopped me in my tracks! We love calamari and this looks refreshing and healthy. I only wish I could pull up a chair with my fork!

  6. I am in the same boat as Liz! Just yesterday I was eyeing the squid at Bi-Rite. I’m absolutely going to have to try this.

  7. That’s just gorgeous! I love the tentacles too.:)

  8. Chez Suzanne

    Lynda, this looks so refreshingly good. I’m making this sometime this week for sure! And your photos are really beautiful!!!

  9. I love the addition of fennel in this salad. I never thought of that before. I learn so much here. Calamari salad is summer in a dish to me.

  10. Pingback: Shrimp and Feta Salad | TasteFood

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