Great flavors + the crispy crunch of of fried calamari.
Fried Calamari Salad
- Ready in: about an hour
- Serves: 8
- Complexity: easy
- For dressing:
- 1/2 cup rice vinegar
- 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons honey
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon hot chili oil*
- 1/2 cup dark sesame oil
- For salad: 1 fennel bulb peeled and thinly sliced 1 head curly endive, thinly sliced 1 head radicchio, thinly sliced 1 head baby butter lettuce 1 banana 1/3 cup chopped fresh mint
- 1 fennel bulb peeled and thinly sliced
- 1 head curly endive, thinly sliced
- 1 head radicchio, thinly sliced
- 1 head baby butter lettuce
- 1 banana
- 1/3 cup chopped fresh mint
- For Calamari: 1/2 cup all purpose flour 1/2 cup cornstarch Vegetable oil (for frying) 2 pounds cleaned calamari with tentacles, bodies cut into 1/2-inch-wide rings 1/2 cup flaked sweetened coconut 1 cup lightly salted roasted cashe
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- Vegetable oil (for frying)
- 2 pounds cleaned calamari with tentacles, bodies cut into 1/2-inch-wide rings
- 1/2 cup flaked sweetened coconut
- 1 cup lightly salted roasted cashews
Whisk first 6 ingredients in medium bowl until miso dissolves. Gradually whisk in 1/2 dark sesame oil.
Combine all salad ingredients in a large bowl and toss.
Mix flour and cornstarch in pie dish. Add enough vegetable oil to heavy large pot to reach depth of 3 inches. Heat to 350°F. Sprinkle calamari with salt and pepper. Dredge calamari in flour mixture; shake off excess. Working in batches, add calamari to pot and cook.
Add calamari to bowl with salad; add coconut, cashews and 2/3 cup dressing and toss to coat. Divide salad among 8 plates and serve.