Crispy Calamari, Lemon and Maitake Salad Over Arugula

Tasty salad, especially if you enjoy Calamari.  
http://www.nytimes.com/; March 18, 2011

1 tablespoon fresh lemon juice
1 teaspoon kosher salt, more for seasoning
1/2 teaspoon ground black pepper, more for seasoning
1/4 cup extra virgin olive oil
1/2 pound squid, rinsed and patted dry
1 lemon, plus additional wedges, for garnish
1/4 cup fine cornmeal
1/4 cup all-purpose flour
Olive oil, for frying
1/4 pound maitake mushrooms, cut into bite-size pieces
8 cups baby arugula
1 ounce Parmesan cheese, shaved.

1. 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 1/4 cup extra virgin olive oil.

2. 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 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.

3. 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 to a paper-towel-lined plate; sprinkle with salt. Repeat with the squid, followed by the lemon slices.

4. 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.

Yield: 4 to 6 servings.