Grilled Calamari Salad with Red Chile Vinaigrette

Squid has a mild flavor that is ideal for absorbing the stronger notes of a marinade. And, with a kick of heat, red finger chiles are a perfect addition to this bistro-style salad.


Grilled Calamari Salad with Red Chile Vinaigrette

Grilled Calamari Salad with Red Chile Vinaigrette

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 to 2 fresh red finger chile peppers (or your favorite hot chile pepper), stemmed and seeded, finely diced
  • 1/2 red bell pepper, finely diced
  • 2 medium shallots, diced
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil, divided
  • 2 tbsp chopped fresh oregano
  • 2 tbsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/2 tsp fresh ground black pepper, divided
  • 1 1/2 lb whole squid tubes (6 pieces), cleaned
  • 4 cups chopped radicchio, soaked in cold water for 1 hour
  • 6 cups chopped fresh spinach
  • 6 cups chopped frisée
  • 18 asparagus spears, trimmed
  • 1/3 cup white wine vinegar


  1. In a medium bowl, combine finger peppers, bell pepper, shallots, lemon juice, all but 2 tsp oil, oregano, Dijon, salt and 1/4 tsp black pepper.
  2. Ensure that hard plastic-like piece is removed from center of each squid tube. Place squid on a cutting board and create slits three-quarters of the way through each tube, every 1/2 inch (leaving 1 side of tube intact; do not cut into separate rings). This will keep squid from curling when grilling.
  3. Place squid in a large sealable plastic bag and pour in pepper-shallot marinade. Seal bag, removing all air, and refrigerate for 30 minutes.
  4. Using a salad spinner, drain and dry radicchio well. In a large bowl, mix radicchio, spinach and frisée. Set aside.
  5. Preheat grill to medium-high.
  6. In a large bowl, toss asparagus with remaining 2 tsp oil and 1/4 tsp black pepper. Grill asparagus for 2 to 3 minutes, turning once, until lightly charred and tender. Transfer back to large bowl.
  7. Remove squid from marinade, reserving marinade, and grill for 1 to 2 minutes, turning once, until lightly charred. (NOTE: Do not overcook or squid will become rubbery and tough.) Remove from grill and place into bowl with asparagus. Heat a sauté pan on medium-high (you may also place it on the grill or on side-burner of grill, if you have one). Carefully pour reserved marinade into pan and bring to a boil. Add vinegar, remove from heat and pour over calamari-asparagus mixture.
  8. Divide radicchio mixture among 4 serving bowls. Top each with 1 tube calamari and 3 spears asparagus. Drizzle 2 tbsp remaining vinaigrette over top of each and serve immediately.

Nutrition Information

  • Serving Size: 4 oz calamari, 2 1/2 cups salad, 2 tbsp vinaigrette
  • Calories: 246
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 264 mg
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 21 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 250 mg
  • Sugar Content: 4 g
  • Polyunsaturated Fat Content: 2 g