
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.
Not a calamari fan (it’s a texture thing) but that salad looks great!
Thank you, I appreciate the comment!
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!
Thanks, Liz. I love to order it fried in restaurants.
Wonderful flavor combinations! Thank you for sharing this salad and inspiring me with something new! Have a great weekend.
Thanks, Georgia. I am glad you like the recipe!
So lovely! I saw this on Food52 and had to pay a visit. I love your site 🙂
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!
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.
That’s just gorgeous! I love the tentacles too.:)
Lynda, this looks so refreshingly good. I’m making this sometime this week for sure! And your photos are really beautiful!!!
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.