Lynn's Arugula Warm Squid Salad
8 oz Fresh squid
3 bn Arugula (or other greens of your choice)
2/3 cup Olive oil
1 tsp Chopped garlic
1/2 cup Peeled, seeded and chopped tomatoes
1/4 cup Red wine vinegar
1 tbl Fresh basil
1 tbl Chopped fresh parsley
1 pch Crushed red pepper flakes
Salt
Method :
Clean the squid as necessary. Cut the squid crosswise into rings about 1/4 inch
wide, pat dry, and set aside. Wash and dry the arugula, and divide it among 4
serving plates. In a medium-sized saute pan, heat 1/3 cup of the oil until it is
smoking; add the squid and saute it quickly, tossing rapidly in the pan, for 1 -
2 minutes, or until the flesh turns opaque.
Quickly add the garlic, tomatoes, vinegar, basil, parsley, red pepper flakes,
and the remaining 1/3 cup olive oil, and cook, tossing, just until the mixture
is heated through. Season with salt. Lift the squid rings from the pan, place
equal portions on top of the arugula, and spoon the pan juices over each
serving.
Serves 4