The Hollywood Farmers Market inspires me. This Grilled Squid with Miner’s Lettuce Salad & Mint, Parsley, Anchovy Pesto is proof.
I didn’t wake up this morning thinking that this was what I wanted for lunch. But a trip up and down Ivar filled my bag with all the ingredients (except the garbanzo beans) that I needed to fully realize this recipe. I guess it’s been sleeping inside me for some time. Waiting for its moment.
Miner’s Lettuce
It’s moment came when miner’s lettuce showed itself to me. It was right there. Just across the street from the Hollywood branch of the public library. Saying, “Look at me, I am an ingredient you’ve read about but have never used before. Lettuce make some trouble”.
It was practically a illicit proposal, I’ll have you know. I mean I always knew greens were hot. But these greens were smokin’! How could I resist? I am mean if lettuce could talk, this lettuce was screaming, “Take me as I am, or watch me as I go.”
So I countered, “If beauty were time, you’d be eternity.” After all, if you know me at all then you know “I can resist everything except temptation!”
GREG
Grilled Squid with Miner’s Lettuce Salad & Mint, Parsley, Anchovy Pesto
serves 4 CLICK here for a printable recipe
- 2 t finely grated lemon zest, separated
- 6 T fresh lemon juice
- 2 garlic clove, minced and separated
- 1 t pimentón de la Vera (smoked Spanish paprika)
- 1 c extra-virgin olive oil separated
- 2 c chopped flat-leaf parsley, chopped and separated
- 1 lb cleaned small squid bodies
- Salt & Pepper, as needed
- 4 anchovy fillets, chopped
- 2 T drained capers
- 2 medium shallot, minced and separated
- 1/2 c mint leaves, chopped
- 3/4 c extra-virgin olive oil, separated
- 1 bn miner’s lettuce
- 1 c cooked or canned chickpeas
- 1/4 c whole mint leaves
- 1/4 c whole flat-leaf parsley
As soon as I saw the strong breeze, I wondered if you had a little difficulty cooking on an open grill like that. The recipe for the sliders sounds great, I like the thai chili paste in there for that zing. I thought the use of the tablet to blitz through the prep was a fantastic idea, I’ll keep that in mind for future use, although I haven’t done video in a while.
Looks like a great recipe. I will try these tonight, but with Silver (Coho) salmon.
Like the ones we caught in Alaska. See pic. GREG
… but that could change with tempting recipes like this one! And when I break down and buy a new gas grill, that will help too.
What an amazing experience. I was in Alaska about a month ago on a two week trip. It was so beautiful. What a wonderful and delicious way to learn about sustainability! 🙂
i cannot even tell you how happy this makes me Greg — as in deliriously happy!!! this is a topic that is near and dear to my own heart as well having been born and raised in Washington — where we get our food, how it’s processed and how we care for the environment is critical to future generations. and that slider??? shut up!!
My husband was in Alaska this summer and brought home 100lbs of salmon and halibut that he caught. The taste is fantastic and I love knowing that it is a quality food for my family. This recipe sounds really good. I’ll definitely be trying it soon. I have been keeping my eyes open for new ways to cook all of it! Thanks!
Your salmon looks fabulous! Nothing can beat FRESH seafood that’s never been frozen. I actually cooked lobster pasta the other day — unfortunately, using frozen seafood.
That photo is just so great, and the sliders look perfect.
Also, that is probably the classiest condom joke I’ve seen anywhere.
are an all time fav dish for me when I’m not digging the beef, your sliders look fantastic and thank you for toasting the bun, such an important step in my humble opinion! How does one score a seafood gig like this #luckyguy
this all looks like so much fun — and your slider looks insanely tasty! love the pic of you with the fish!
Yum. Yum. Ryan went salmon fishing last summer and brought home such a wonderful store of wild-caught salmon. We’ll have to make this soon!
I totally forgot about that Seafood Boil! I even RSVP’d yes, and I forgot. I suck. Looks like it was a great time, and I missed it. But these sliders look incredible. Beautiful job. Oh and I love that Deadliest Catch style photo of you.
and i love how you used the tablet to tell the recipe story.
Looks like a wonderful beach party!!!
We can’t wait to hear all about your trip to Alaska Greg but in the meantime I will oggle your sliders.
Love the photo — cold, fish, Alaska, gear… X0 Liz