Grilled Calamari and Radicchio Starter Salad
François de Mélogue · Provencal Recipes · Salad · TasteThis starter salad of grilled calamari and radicchio is easy to prepare once your guests have arrived. The marinade of olive oil, garlic and herbes de Provence is light and does not overpower the ingredients. Best of all, this dish is really (almost) too pretty to eat. But, don’t resist it’s best consumed warm.

Grilled Calamari and Radicchio Salad
This dish is easy and pretty just the way you want to start off a dinner party.
Ingredients
- 1 lb (450g) Calamari cleaned
- 3 oz olive oil
- 2 cloves garlic mashed
- 1 tbsp herbes de Provence
- 1 head Radicchio
- 2 oz fresh basil sliced thinly
- 1 oz olive oil
- 3 lemons (2 for grilling and 1 for juice)
- to taste sea salt and freshly ground black pepper
Instructions
Before your guests arrive:
- Marinate calamari in olive oil, garlic and herbes de Provence.
- Cut radicchio in half, then slice thinly.
- Grill four lemon halves till blackened on the cut side.
When you are ready to eat:
- Cook calamari on a very hot grill, chop and toss with radicchio and basil.
- Season with lemon juice, olive oil, salt and pepper.
- Arrange nicely on a plate, garnished with charred lemon.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
9 Fun Things To Do In St Rémy de ProvenceRelated Provence Articles
Easy Recipe Lentil Salad with Rosemary and Garlic Salmon
May 16, 2017
A hearty dish of lentils, herbs and salmon brightly infused with lemon and lime leaves.…
Moroccan Zaalouk d’Aubergine a Spiced Eggplant Salad
April 20, 2020
Provence is an intriguing place for food lovers and what we like to showcase during our culinary adventures. Traditional Provencal cuisine comes from basic roots. Recipes are typically uncomplicated making use of seasonal produce, wild herbs (herbes de Provence), fish scraps and slow-cooked meats. Here is my recipe for slow-cooked lamb shank (souris d’agneau) à …
Zucchini Flowers Stuffed with Artichokes and Goat Cheese
June 19, 2019
Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don't shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes.…
Super Sides: Cauliflower Salad with Cilantro Pesto
November 21, 2018
But, at Cook'n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results. Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.…
No Comment