Grilled Calamari Radish Salad with Lemon Dill Vinaigrette

Ingredients

• 1 pound calamari fresh
• 1 tablespoon capers drained
• 2 teaspoons dijon mustard 
• 1 tablespoon optional: dill fresh chopped
• 2 tablespoons juice of lemon fresh
• 4  to 6 lettuce leaves red
• 3 tablespoons olive oil 
• 1 jar pimentos drained
• 1 cup radishes sliced
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan
• whisk
• stove
• grill pan

Directions

1. Heat a stove top grill pan or griddle with cooking spray over medium-high heat. Season calamari with salt and black pepper.
2. Place calamari on hot pan and cook 2 minutes per side stirring with a spoon, until opaque and cooked through.
3. Remove from heat and allow to cool. When calamari is cool enough to handle, cut crosswise into 1/4-inch thick rounds.
4. Transfer calamari to a medium bowl and add radishes, pimentos and capers.
5. In a small bowl, whisk together oil, lemon juice and mustard. Using a spoon, stir in dill.
6. Add dressing to calamari mixture and stir to coat. Season, to taste, with salt and freshly ground black pepper.
7. Arrange lettuce leaves on a serving platter and top with calamari salad.