Calamari Salad

Calamari Salad


An impressive salad that will surprise your guests!  The combination of lightly fried squid worked into radicchio is a slam-dunk with fulfilling two food categories.  Sustainable seafood and hearty vegetables. 

Servings: 2
15 minutes
Cook time:
5 minutes
Total time:
20 minutes
Source: Inspiration from Le Bateau Ivre in Manhattan


1⁄2 pound
1⁄2 pound
1 cup
1 tablespoon
Balsamic Vinegar
1⁄4 cup
Olive oil
2 cups
Vegetable Oil
1 bunch
Parsley (Garnish)


  • Julienne radicchio and then cut into half the size.  Toss with a bit of olive oil, season with kosher salt and set aside
  • After cutting squid tubes into rings, tossed lightly in seasoned flour, coating all over and set aside
  • Heat vegetable oil in deep frying pan or medium-sized pot and bring oil to medium-high heat (after about 3-minutes)
  • With mess spoon place batches of squid rings into hot oil and flash fry for two and half minutes only
  • Remove calamari and spread out onto paper town to let excess oil release; season with kosher salt a bit
  • After cooled down, gentle add and turn into the radicchio ( you can do this with your hands gently)
  • Before plating, drizzle vinegar across plate turning plate as you do it
  • Build radicchio and calamari in round mold (can make out of bottomless paper cup or throw-away container. Or build up carefully with hands)
  • Give another drizzle of vinegar and olive oil over the top, and can squeeze a little lemon all over
  • Optional: garnish with parsley or fennel fronds 

* Note for best fried calamari result: your looking for a lite, crisp fried coating but still tender.