Squid And Arugula Salad With Sesame Seeds Food

GRILLED CALAMARI AND ARUGULA SALAD

Steps:

• For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.
• For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.

ARUGULA SALAD

Steps:

• In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.

SEARED SESAME COATED TUNA OVER ARUGULA SALAD

Steps:

• Preheat oven to 400 degrees.
• Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done.
• Meanwhile wash and dry salad and lightly coat with dressing. Make dipping sauce.
• To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top.

SEAWEED SALAD

Steps:

• Put the dulse and wakame in a large bowl and cover with cold water. Let soak 5 to 10 minutes, until softened. Drain in a colander, pat dry and place in a serving bowl.
• To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.
• Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing.
• Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.

A SALAD OF ARUGULA (ROCKET), CHERRY TOMATOES AND SESAME SEED

Steps:

• Put the arugula and cherry tomato halves into a large bowl.
• Keep in refrigerator until ready to serve.
• Whisk all the dressing ingredients until emulsified and dress the salad.
• Toss well to coat and distribute amongst 4 salad plates.
• Sprinkle sesame seeds over top.