Best 5 Salad Of Marinated Charred Squid With Cannellini Beans Rocket And Chile Recipes
Prepare to tantalize your taste buds with a culinary masterpiece that harmonizes the flavors of the sea and the earth. Our journey begins with tender squid, artfully charred to perfection, then marinated in a symphony of aromatic herbs, citrusy brightness, and a touch of heat. This delectable squid takes center stage atop a bed of creamy cannellini beans, their delicate texture contrasting beautifully with the charred squid. Crisp, peppery rocket leaves add a layer of freshness, while a drizzle of chile-infused oil brings a subtle warmth that lingers on the palate. With every bite, you'll embark on a culinary adventure that showcases the beauty of simple, yet perfectly balanced flavors.
Let's cook with our recipes!
CANNELLINI BEAN AND ARTICHOKE SALAD
Steps:
- Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g
CANNELLINI SHRIMP SALAD
A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
Provided by P-Pok
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
- In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
- Cover and refrigerate several hours, or overnight, to develop flavors.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 17 g, Cholesterol 166 mg, Fat 14.9 g, Fiber 4.4 g, Protein 22.1 g, SaturatedFat 2.1 g, Sodium 410.3 mg, Sugar 0.7 g
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD
A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.
Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium
CANNELLINI BEAN SALAD WITH ROASTED PEPPERS
"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.
Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- Choose fresh squid: Look for squid that is firm, has a slightly briny smell, and has bright, clear eyes.
- Clean the squid properly: Remove the head, tentacles, and innards. Rinse the body under cold water and remove the transparent membrane.
- Marinate the squid: Marinating the squid in a flavorful mixture of olive oil, garlic, chili, and herbs helps to tenderize and infuse it with flavor.
- Char the squid: Charring the squid over high heat gives it a smoky, slightly crispy texture.
- Use a variety of textures: The combination of charred squid, creamy cannellini beans, peppery rocket, and crunchy almonds creates a dish with a variety of textures.
- Balance the flavors: The acidity of the lemon juice and vinegar, the saltiness of the capers, and the sweetness of the honey help to balance the flavors in the dish.
Conclusion:
This salad of marinated charred squid with cannellini beans, rocket, and chile is a delicious and refreshing dish that is perfect for a summer meal. The squid is tender and flavorful, the cannellini beans add a creamy texture, the rocket provides a peppery bite, and the almonds add a crunchy element. The dressing is light and flavorful, with a perfect balance of acidity, saltiness, and sweetness. This salad is sure to be a hit at your next party or gathering.
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