François de Mélogue Provencal Recipes Salad Taste

Grilled Calamari and Radicchio Starter Salad

This 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.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine French, Provencal

Servings People

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.

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Tags:Calamari,Radicchio,Salads

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Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on https://www.francoisdemelogue.com/.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

Grilled Calamari and Radicchio Starter Salad