Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto
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Cooking tools:
- Grill
- Food processor
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Garlic press
- Plate
- Spoon
- Tongs
- Airtight container
- Fork
Ingredients
- 2 teaspoons finely grated lemon zest, separated
- 2 tablespoons fresh lemon juice
- 2 cloves galic, peeled & minced
- 1 teaspoon pimentón de la vera (smoked spanish paprika)
- 1 cup extra-virgin olive oil separated
- 2 cups chopped flat-leaf parsley, chopped and separated
- 1 pound cleaned small squid bodies
- 1 pinch salt & pepper as needed
- 4 ounces anchovy fillets, chopped
- 2 tablespoons drained capers
- 2 medium shallot, minced and separated
- ½ cup mint leaves, chopped
- .75 cup extra-virgin olive oil
- 1 bunch miner’s lettuce
- 1 cup cooked or canned chickpeas
- ¼ cup whole mint leaves
- ¼ cup whole flat-leaf parsley
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