Calamari and Chorizo Ingedients
9 oz ......... Calamari tubes and tentacles
9 oz ......... Chorizo sausage, cooked
1 oz ......... Vegetable oil
To taste .. Salt and pepper
4 tbsp ...... Capers
24 pc ....... Black olives
12 pc ....... Red cherry tomatoes, cut in half
2 pc ......... Yellow tomatoes, diced same size as cherry tomato halves
1 oz ......... Red onion, julienne
1 cup ....... Salad greens
Dressing Ingredients
1 tbsp ...... White vinegar
1 tsp ........ Grainy mustard
1/2 tsp ..... Dijon mustard
1/2 tsp ..... Lemon juice
3 oz ......... Olive oil
2 tsp ........ Parsley, chopped fine
To taste .. Salt and pepper
Instructions:
1. Preheat an indoor grill to 230ºC (450ºF). Coat the calamari and chorizo with the vegetable oil and season with salt and pepper.
2. Place the calamari and chorizo on the grill and cook until heated through.
3. In the meantime, mix all dressing ingredients in a cup, and incorporate with a hand blender until emulsified.
4. Remove the calamari and chorizo from the grill, place in a mixing bowl and incorporate all the ingredients, add desired amount of dressing to taste.
5. Divide the salad onto four plates for presentation.
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