Grilled Calamari with Peppery Greens Salad 3-4 Tubes of Fully Cleaned PanaPesca® Tubes Calamari Melted unsalted butter Juice of 1/4 lemon Salt and freshly ground pepper, to taste Bed of arugula, endive, and radicchio Premium extra virgin olive oil, to drizzle 1. Arrange fanned bed of whole arugula leaves, roughly chopped endive and shredded radicchio leaves on salad plate. 2. Brush tubes with melted butter, season, and lay directly onto pre-heated grill surface; flip after 20-30 seconds; slight char marks add to flavor and appearance. Remove from heat after another 20-30 seconds on second side. Re-season and arrange on plated greens. 3. Drizzle 1 tsp premium oil (or truffle oil) over greens and calamari. Garnish with trimmed slice of lemon. Sprinkle liberally with fleur de sel. Serve immediately. Yield: One Serving