Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'
16 Ingredients
  • Salad
  • Grated zest of 1 lemon plus the juice of 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, finely chopped
  • Pinch of hot red pepper flakes
  • 1/3 cup chopped fresh Italian parsley
  • 1 pound calamari, cleaned, tentacles removed, and bodies sliced into 1-inch rings
  • 1 pink grapefruit
  • Sea salt and freshly ground black pepper
  • 1/2 bulb fennel
  • 2 cups baby arugula
  • Grapefruit Viniagrette
  • 1/4 cup fresh grapefruit juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 cup extra virgin olive oil
  • Sea salt and freshly ground black pepper
Nutrition
516
26% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

65% 42

Saturated

30% 6

Trans

- 0

Monounsaturated

- 30

Polyunsaturated

- 5

Carbs

6% 17

Carbs (net)

- 14

Fiber

12% 3

Sugars

- 7

Sugars, added

- 0

Protein

38% 19

Cholesterol

88% 264

Sodium

28% 677

Calcium

9% 92

Magnesium

14% 58

Potassium

13% 597

Iron

11% 2

Zinc

18% 2

Phosphorus

41% 290

Vitamin A

10% 89

Vitamin C

54% 49

Thiamin (B1)

6% 0

Riboflavin (B2)

40% 1

Niacin (B3)

18% 3

Vitamin B6

12% 0

Folate equivalent (total)

9% 36

Folate (food)

- 36

Folic acid

- 0

Vitamin B12

61% 1

Vitamin D

- 0

Vitamin E

51% 8

Vitamin K

109% 131
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