4 Servings 35 min Cook
2 Tbsp Lemon Juice
1 Stalk, medium (7-1/2" - 8" long) Celery
1/2 Cup Olive Oil
4 1/3 Grams White Beans
8 Cup leaves, whole Basil
1/2 Small Onions
1 1/3 Grams Arugula
2 Tbsp Water
5 1/3 Oz Squid
2 1/4 Grams Tomatoes
1 Tbsp Vegetable Oil
Blanch basil in a small saucepan of boiling water 15 seconds, then drain in a sieve and rinse under cold water to stop cooking.
Drain basil and squeeze out excess liquid, then pure in a blender with olive oil, water, lemon juice, and 1/2 teaspoon each of salt and pepper until dressing is bright green and smooth, about 1 minute.
Cut each body sac of calamari lengthwise along seam to open into a flat piece; rinse well.
Pat calamari dry, then cut body sacs into 1-inch pieces and halve any large tentacles lengthwise.
Toss beans, tomatoes, celery, and onion with 1/3 cup basil dressing, then gently toss with greens.
Season with salt and lemon juice, then divide among 4 plates.
Heat griddle over high heat until hot.
Meanwhile, toss calamari with 1/4 teaspoon salt.
Brush griddle with vegetable oil, then cook calamari in 1 layer, stirring occasionally with tongs, until browned in spots and just cooked through, 2 to 3 minutes.
Divide calamari among salads; drizzle with some of remaining dressing.
