1 tablespoon white vinegar
8 ounces small waxy potatoes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 ounces squid tentacles and bodies, cleaned
Extra-virgin olive oil, for oiling the squid and griddle
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup pitted oil-cured black olives, roughly chopped
Generous pinch of red pepper flakes
Juice of 1 lemon
1/2 cup white wine vinegar
1/4 cup preserved lemon puree (see Cook's Note)
1 tablespoon honey
1 teaspoon Dijon mustard
1 cup canola oil
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups arugula
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
1 peach, cut into thin slices
Jarred preserved lemons can be found in many grocery and specialty food stores, as well as online. To make the preserved lemon puree, pulse preserved lemon rinds in a food processor until pureed evenly.
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