Calamari Salad | Michael-Ann Rowe

Description

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

Prep:

15 minutes

Cook time:

5 minutes

Total time:

20 minutes

Source: Inspiration from Le Bateau Ivre in Manhattan

Ingredients

1⁄2 pound

Squid

1⁄2 pound

Radicchio

1 cup

Flour

Lemon

1 tablespoon

Balsamic Vinegar

1⁄4 cup

Olive oil

2 cups

Vegetable Oil

1 bunch

Parsley (Garnish)

Instructions

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.