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
Bring a small pot of water to a boil.
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.
Open and drain the cannellini beans, then rinse with cold water in a colander. Add to serving bowl with broccolini.
Finely dice shallots and add to serving bowl.
Julienne the basil, making very thin strips from the leaves, and add to serving bowl.
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.
Add calamari to serving bowl and stir all ingredients well.
Drizzle the balsamic vinegar over the salad for a garnish.