Provided by Melissa Clark
Categories weekday, salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the dressing, in a small bowl whisk together the lemon juice, 1/2 teaspoon salt and pinch of pepper until the salt dissolves. Whisk in the olive oil.
- To prepare the squid and lemon, cut the squid tentacles in half and the bodies into 1/4-inch rings. Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds. In a wide shallow bowl, whisk together the cornmeal, flour, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge the squid and lemon slices in the cornmeal mixture.
- Heat 1/2 inch oil to 350 degrees in a large, straight-sided skillet. Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch. Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt. Repeat with the squid, followed by the lemon slices.
- In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing. Add the Parmesan and toss gently once more. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 1 gram
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