Grilled Squid Salad

Name: Grilled Squid Salad
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 lb Squid (2 pounds whole squid, cleaned, or 1 1/2 pounds pre-cleaned); 1 tsp Olive Oil (1 teaspoon plus 1 tablespoon olive oil); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt); 1 tsp Black Pepper (1 teaspoon freshly ground black pepper); ½ tsp Sumac (1/2 teaspoon ground sumac); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); ½ cup Red Onion (1/2 cup thinly sliced red onion); 3 oz Kale (3 ounces kale, cut into ribbons); 1 cup Farro (1 cup cooked farro); ⅓ cup Kalamata Olive (1/3 cup chopped kalamata olives); 1 piece Tomato (1 small tomato, coarsely chopped); 1 tbsp Red Wine Vinegar (1 tablespoon red wine vinegar)

Grilled Squid Salad - Mains (Middle Eastern)

45 minMediterranean

Servings6

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Dairy Free
Pescatarian
Egg Free

Steps

1Set a cooling rack on one side of a grill and heat the grill to high.
2To clean the whole squid, grip the squid body, or "mantle," in one hand and the head with the tentacles in the other. Gently pull the head away from the mantle. Most of the innards will stay attached to the head and will be pulled out of the body. Pull out the clear, feather-shaped backbone, or "quill." Cut off the tentacles just above the eyes, remove the pea-shaped peak and innards, and discard. Remove the skin by grabbing with a paper towel and pulling away from the body; discard.
3Place the cleaned squid in a mixing bowl with 1 teaspoon of the olive oil, 1 teaspoon of the salt, the pepper, sumac, and cumin. Set aside.
4Set the red onion in a large mixing bowl.
5Place the squid tentacles on the cooling rack and the tubes directly on the grill grate and grill for 1 1/2 to 2 minutes. Flip and cook for another 1 1/2 minutes. Be careful not to overcook.
6Immediately chop the tentacles and tubes into bite-size pieces and add to the bowl of onion. Top with the kale and let rest for 2 minutes. Toss to combine while still warm so the squid helps to slightly wilt the kale.
7Add the remaining 1 tablespoon olive oil, the farro, olives, tomato, vinegar, and the remaining 1/2 teaspoon salt and toss to combine. Serve warm or at room temperature.