Calamari, Fennel And White Bean Salad With Arugula

• For the vinaigrette
• 1/2 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• For the salad
• 2 cups cooked cannellini beans (or 1 16 ounce can, drained and rinsed)
• 1 small fennel bulb, ends and fronds trimmed, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes
• 1 pound calamari bodies and tentacles, bodies cleaned and sliced in 1/4 inch rings
• 1 teaspoon salt
• 4 cups arugula leaves, washed and dried
• 1/4 cup shaved Parmigiano-Reggiano cheese
• Chopped Italian parsley leaves for garnish

1. Prepare the vinaigrette: Whisk all of the ingredients together in a small bowl; set aside.
2. Combine the beans and fennel in a medium bowl. Pour about half of the vinaigrette over and toss to combine.
3. Heat one tablespoon olive oil in a skillet over medium-high heat. Add garlic and red pepper flakes; briefly saute until fragrant. Add calamari; saute 2 minutes. Sprinkle with salt. Transfer with a slotted spoon to the beans and mix together.
4. Arrange arugula in a serving bowl or divide among 4 serving plates. Spoon beans and calamari over the arugula. Drizzle arugula with remaining vinaigrette. Garnish with Parmesan shavings and chopped parsley.

vinaigrette, extravirgin olive oil, freshly squeezed lemon juice, garlic, lemon zest, salt, freshly ground black pepper, salad, beans, fennel bulb, extravirgin olive oil, garlic, red pepper, tentacles, salt, arugula, cheese, italian parsley

Taken from food52.com/recipes/11598-calamari-fennel-and-white-bean-salad-with-arugula (may not work)