Grilled Calamari & White Bean Salad

Ingredients

• 8 oz. The Town Dock calamari rings and tentacles

• 1 can cannellini beans

• 1 bunch (or package) of broccolini

• ½ large shallot

• 6 basil leaves

• 1 jar roasted red pepper strips

• 1 tsp. salt

• ½ tsp. pepper

• 2 tbsp. extra virgin olive oil

• Drizzle of balsamic vinegar reduction

Preparation

1. Bring a small pot of water to a boil.

2. Once boiling, add broccolini cook for 45 seconds, remove from water and run under cold water in a strainer for one minute, until cooled. Set aside in a bowl large enough to serve salad.

3. Open and drain the cannellini beans, then rinse with cold water in a colander. Add to serving bowl with broccolini.

4. Finely dice shallots and add to serving bowl.

5. Julienne the basil, making very thin strips from the leaves, and add to serving bowl.

6. On a very hot grill, place the calamari directly onto the cooking surface and grill for 2-3 minutes until beginning to char slightly. Remove from grill.

7. Add calamari to serving bowl and stir all ingredients well.

8. Drizzle the balsamic vinegar over the salad for a garnish.