White Beans with Squid, Arugula, and Cherry TomatoesLevi Brown
This light salad is pretty enough for a dinner party.
Recipe information
Yield
Makes 4 servings
Ingredients
1 pound cleaned squid, bodies and tentacles separated
3 cups (packed) baby arugula (about 3 ounces)
1 1/2 cups small cherry tomatoes, halved
1 cup cooked white beans (see Cannellini Beans with Garlic and Sage ), drained, room temperature
1/3 cup extra-virgin olive oil
2 to 3 tablespoons fresh lemon juice
Preparation
Step 1
Steam squid bodies and tentacles until tender, about 3 minutes. Transfer to plate and cool to lukewarm.
Step 2
Cut squid bodies into 1/2-inch-wide rings. Cut squid tentacles in half if large. Transfer squid to large bowl. Add baby arugula, cherry tomatoes, beans, olive oil, and 2 tablespoons lemon juice. Toss gently to blend, adding more lemon juice, if desired. Season with salt and pepper.
What to drink:
Step 3
Citrusy A Mano 2007 Soave ($9)
Nutrition Per Serving
Per serving: 339.7 kcal calories
55.7 % calories from fat
21.0 g fat
3.1 g saturated fat
264.2 mg cholesterol
15.8 g carbohydrates
3.4 g dietary fiber
2.6 g total sugars
12.4 g net carbohydrates 21.6 g protein
#### Nutritional analysis provided by Bon Appétit
