Calamari Salad With Red Chicory & Herby Lime Dressing

• For the salad
• 1 large red pepper and 1 large yellow pepper, cut into thick slices, seeds removed
• 200 g (7 oz) cleaned baby calamari (or more depending on appetite)
• extra virgin olive oil
• 2 red chicory
• For the dressing
• 1 bunch coriander
• 1 small bunch basil
• 4 tablespoons olive oil
• 1/2 garlic clove, peeled
• juice of one lime

1. Chargrill the peppers in a hot griddle pan. Once they are grilled and cooled slightly, cut them into thinner strips.
2. Chop the squid into rings, but leave the tentacles whole.
3. Saute the squid in a hot frying pan with a little olive oil until they are lightly golden, this will take about 2 - 3 minutes.
4. Cut off the bottom (core) of the chicories, shred the leaves slightly so that you have a mixture of different sizes of leaves.
5. Mix the dressing ingredients together. Mix the squid, chicory and peppers in a bowl with the dressing before serving the salad onto plates. Serve immediately.

salad, red pepper, baby calamari, extra virgin olive oil, red chicory, dressing, coriander, basil, olive oil, garlic, lime

Taken from www.food.com/recipe/calamari-salad-with-red-chicory-herby-lime-dressing-533008 (may not work)