Calamari, fennel and white bean salad with arugula

Tantalize your taste buds with a savory calamari salad featuring fresh fennel, creamy white beans, and peppery arugula. Perfect for a light and flavorful meal.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups cooked cannellini beans (or 1 450g can, drained and rinsed)
• 1 small fennel bulb, ends and fronds trimmed, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes
• 450g calamari bodies and tentacles, bodies cleaned and sliced in 1/4 inch rings
• 1 teaspoon salt
• 4 cups arugula leaves, washed and dried
• 1/4 cup shaved Parmigiano-Reggiano cheese
• Chopped Italian parsley leaves for garnish

Instructions:

1. Make the vinaigrette by mixing all the ingredients in a small bowl; set it aside.
2. Mix the beans and fennel in a medium bowl. Pour around half of the vinaigrette over them and mix well.
3. In a skillet over medium-high heat, heat one tablespoon of olive oil. Add garlic and red pepper flakes; cook briefly until they release aroma. Add calamari; cook for 2 minutes. Season with salt. Use a slotted spoon to transfer the calamari to the beans and stir together.
4. Place arugula in a serving bowl or distribute it among 4 serving plates. Put the beans and calamari over the arugula. Drizzle the remaining vinaigrette over the arugula. Top with Parmesan shavings and chopped parsley for decoration.

Summary:

• Calories: 2229 kcal
• Fat: 139 g
• Protein: 124 g
• Carbs: 126 g
• Potassium: 4265 mg
• Magnesium: 465 mg