Recipe: Spring Mediterranean Calamari Salad

This breezy salad is perfect for spring. Healthy Mediterranean ingredients, like calamari, anchovies, olives, and capers come together for a clean, fresh salad you can make ahead and take along. 

Spring Calamari SaladIngredients

  • 4 tablespoons of extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 sprig of rosemary
  • 3 anchovy fillets
  • 2 lb fresh calamari, cleaned, sliced and tentacles
  • ½ orange, zest and juice
  • ½ lemon, zest and juice
  • 1 tablespoon of red wine vinegar
  • ¾ cup of cured Italian olives, sliced
  • 1 tablespoon of washed salt cured Italian capers
  • 3 stalks of celery, cubed
  • 1 bunch Italian parsley (not stems), coarsely chopped
  • ½ lb frisee or curly endive
  • Salt and pepper, to taste


Calamari Salad

Heat 1 tablespoon of oil in a sauté pan, add the garlic and rosemary, and let simmer for a minute or until the garlic becomes nice and gold (but not dark in color).

Remove garlic, add 2 of the anchovy fillets, and let simmer until completely dissolved in the oil.

Remove the rosemary, increase the heat, and add the calamari to cook for 20 seconds.

Add ½ of the orange juice, ½ of the lemon juice, and ½ of the vinegar.

Finish cooking for 1 more minute or until the calamari starts to change change in color.

Remove from the stove and transfer to a bowl. Add the zest of the citrus and let cool immediately (the calamari needs to remain nice and soft).

Once the calamari is cool, remove the cooking juices from the bowl, setting aside 2 to 3 tablespoons to incorporate into the dressing.

Add the olives, capers, celery, most of the parsley, and most of the dressing. Mix well and let sit for ~20 minutes in a cool place.

When ready to assemble the salad, dress the frisee with remaining dressing and transfer to a serving platter. Adjust calamari with salt and pepper to taste.

Place the calamari on top of the frisee and sprinkle with the remaining parsley for serving.


Combine ½ of the juice of the orange, ½ of the juice of the lemon, ½ of the vinegar, 3 tablespoons of extra virgin olive oil, 1 of the anchovy fillets, and the cooking juices of the calamari.

Servings: 4-6

Cook′s Note

Recipe courtesy of Haute Living.