Posted on May 10, 2016

Shrimp and Calamari Salad

2 tbsp. almonds 
1 ½ c. flat-leaf parsley leaves
3 celery ribs, thinly sliced
2 garlic cloves
6 tbsp. extra-virgin olive oil, plus more for grilling
3 tbsp. Parmesan cheese
Salt and freshly ground black pepper
1 15 oz. can butter beans, drained and rinsed
½ c. pickled sweet peppers or cherry peppers, thinly sliced
½ sm. Red onion, finely chopped
1 lb. small squid, cleaned
1 lb. raw shrimp
¼ c. torn basil leaves
¼ c. dandelion greens Plus mixed green salad, including fresh dandelion greens 

Light a grill. In a small skillet, toast the almonds over high heat until lightly browned. Transfer to a plate to cool. In a food processor, combine ½ cup of the parsley with the dandelion greens, garlic and almonds; process until minced. Add the 6 tablespoons of olive oil and the Parmesan and process until smooth. Season the pesto with salt and pepper and transfer to a large bowl. Add the celery, butter beans, pickled peppers, onion and the remaining 1 cup of parsley to the pesto. In a medium bowl, toss the squid and shrimp with a little olive oil and season with salt and pepper. Grill the squid and shrimp over high heat for 4-5 minutes, or until charred in spots. Cut the bodies into rings; leave the tentacles whole. Add the squid and shrimp to the salad and toss. Season with salt and pepper, garnish with the basil and serve.