Seared Calamari with Basil

Ingredients

• Lemon juice

  Raw

  2 tbsp or 30g

• Celery

  Raw

  1 stalk, medium or 40g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• White beans

  Mature seeds, canned

  1 ¾ cup or 459g

• Basil

  Fresh

  2 cup leaves, whole or 48g

• Onions

  Raw

  ½ small or 35g

• Arugula

  Raw

  141g

• Water

  Plain, clean water

  2 tbsp or 30g

• Squid

  Mollusks, mixed species, raw

  16 oz or 454g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Blanch basil in a small saucepan of boiling water 15 seconds, then drain in a sieve and rinse under cold water to stop cooking.
2. Drain basil and squeeze out excess liquid, then pure in a blender with olive oil, water, lemon juice, and 1/2 teaspoon each of salt and pepper until dressing is bright green and smooth, about 1 minute.
3. Cut each body sac of calamari lengthwise along seam to open into a flat piece; rinse well. Pat calamari dry, then cut body sacs into 1-inch pieces and halve any large tentacles lengthwise.
4. Toss beans, tomatoes, celery, and onion with 1/3 cup basil dressing, then gently toss with greens. Season with salt and lemon juice, then divide among 4 plates.
5. Heat griddle over high heat until hot. Meanwhile, toss calamari with 1/4 teaspoon salt. Brush griddle with vegetable oil, then cook calamari in 1 layer, stirring occasionally with tongs, until browned in spots and just cooked through, 2 to 3 minutes. Divide calamari among salads; drizzle with some of remaining dressing.