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
344
17% daily value
6 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

43% 28

Saturated

20% 4

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 3

Carbs

4% 11

Carbs (net)

- 9

Fiber

8% 2

Sugars

- 5

Sugars, added

- 0

Protein

26% 13

Cholesterol

59% 176

Sodium

19% 451

Calcium

6% 61

Magnesium

9% 39

Potassium

8% 398

Iron

7% 1

Zinc

12% 1

Phosphorus

28% 193

Vitamin A

7% 59

Vitamin C

36% 33

Thiamin (B1)

4% 0

Riboflavin (B2)

26% 0

Niacin (B3)

12% 2

Vitamin B6

8% 0

Folate equivalent (total)

6% 24

Folate (food)

- 24

Folic acid

- 0

Vitamin B12

41% 1

Vitamin D

- 0

Vitamin E

34% 5

Vitamin K

73% 88
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