Crispy Calamari, Lemon and Maitake Salad Over Arugula

• 1 tablespoon lemon juice
• 1 teaspoon kosher salt, more for seasoning
• 1/2 teaspoon ground black pepper, more for seasoning
• 1/4 cup extra virgin olive oil
• 1/2 pound squid, rinsed and patted dry
• 1 lemon, plus additional wedges for garnish
• 1/4 cup fine cornmeal
• 1/4 cup all-purpose flour
• Olive oil, for frying
• 1/4 pound maitake mushrooms, cut into bite-size pieces
• 8 cups baby arugula
• 1 ounce Parmesan, shaved

1. To make the dressing, in a small bowl whisk together the lemon juice, 1/2 teaspoon salt and pinch of pepper until the salt dissolves.
2. Whisk in the olive oil.
3. To prepare the squid and lemon, cut the squid tentacles in half and the bodies into 1/4-inch rings.
4. Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds.
5. In a wide shallow bowl, whisk together the cornmeal, flour, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
6. Dredge the squid and lemon slices in the cornmeal mixture.
7. Heat 1/2 inch oil to 350 degrees in a large, straight-sided skillet.
8. Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch.
9. Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt.
10. Repeat with the squid, followed by the lemon slices.
11. In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing.
12. Add the Parmesan and toss gently once more.
13. Serve with lemon wedges.

lemon juice, kosher salt, ground black pepper, extra virgin olive oil, squid, lemon, cornmeal, allpurpose, olive oil, maitake mushrooms, baby arugula

Taken from cooking.nytimes.com/recipes/1013524 (may not work)