warm squid and great northern bean salad with oven roasted tomato, caper vinaigrette

serves 4

• 1 1/2 lb. cleaned narragansett squid, tentacles and bodies, scored and cut into triangles  (video instructions)
• 1 5 oz. pack of mixed salad greens, including arugula
• 1 15 oz. can great northern beans, drained
• 6 t olive oil
• 3 cloves garlic, minced
• 1 t jalapeño pepper, finely chopped
• 2 t oven roasted tomatoes (packed in olive oil- available at monahan’s), coarsely chopped
• 3 scallions, white section with some green, thinly sliced
• 2 t capers
• 3 t chopped anchovies
• 1t rice wine vinegar
• black pepper
• 3 t chopped italian parsley

arrange greens on plates. in a medium saucepan over medium heat, add 2 t olive oil. when oil is hot, add scallions, roasted tomatoes, jalapeños, garlic, capers and anchovies. sauté till scallions & garlic soften then add rice vinegar and beans, stir for a minute, take off heat.

in a large heavy pan or skillet, over medium-high heat add 4 t olive oil. when oil is hot add squid heads then 20 seconds later add scored pieces. stir fry for about 2-4 minutes or until scored pieces curl up. add tomato caper vinaigrette to squid and toss to coat. taste, if you need to add a little more oil and vinegar, go ahead. spoon squid over greens, season with black pepper and garnish with parsley.