"..For best results make sure to use young Calamari no bigger than three inches long. They will be more tender this way.."

GRILLED CALAMARI AND FRESH WATERCRESS SALAD

16 LARGE BODIED CALAMARI (CLEANED)
1 CUP EXTRA VIRGIN OLIVE OIL
½ TEASPOON SALT
½ TEASPOON BLACK PEPPER
2 LEMONS
½ TEASPOON GARLIC POWDER

MARINATE CALAMARI IN LARGE MIXING BOWL WITH ALL INGREDIENTS FOR 20 MINUTES. PLACE CALAMARI ON HOT GRILL AND COOK ON EACH SIDE FOR 3 MINUTES UNTIL ALL CALAMARI IS COOKED. SET ASIDE

WATERCRESS

2 BUNCHES FRESH WATERCRESS
1 LARGE TOMATO (CUT INTO WEDGES)
1 LARGE RED ONION (SLICED)
½ CUP EXTRA VIRGIN OLIVE OIL
½ CUP BALSAMIC VINEGAR
½ TEASPOON SALT
½ TEASPOON BLACK PEPPER
½ TEASPOON OREGANO

WASH WATERCRESS THOROUGHLY, SET IN COLANDER TO DRAIN. IN LARGE MIXING BOWL TOSS WATERCRESS, RED ONION AND REMAINING INGREDIENTS. ARRANGE ON 4 FLAT SERVING PLATES, WATERCRESS AND ONION ON ONE SIDE AND FAN OUT 4 CALAMARI ON THE OTHER SIDE SERVES 4