Calamari Salad
Maria Leija
I got this recipe in Singapore...people love this salad!
ingredients
- 1/4 cup frozen organge juice concentrate, thawed
- 1.4 rice vinegar
- 2 tbsp light miso
- 1 tbsp minced fresh ginger
- 2 cloves garlic, minced
- 2 tsp honey
- 1/2 cup canola oil
- 1 tsp sesame oil
- Salt and pepper to taste
- 6 cups coarsely chopped radicchio
- 6 cups coarsely chopped chicory
- 1 can (14 oz) hearts of palm, drained and sliced
- Vegetable oil for deep frying
- 3/4 cup all-purpose flour
- 2 lb cleaned calamari, cut into rings
- 2 small bananas, sliced
- 3/4 cup lightly salted roasted cashews
directions
- 1
In small bowl whisk together thawed orange juice concentrate; rice vinegar, miso, ginger, garlic and honey. Gradually whisk in canola and sesame oils. Season with salt and pepper.
- 2
In large bowl mix radicchio, chicory, hearts of palm; set aside.
- 3
Pour vegetable oil into large pot to a depth of 3 inches. Heat to 350 degrees. Place flour in resealable plastic bag. Season calamari with salt and pepper. Working in batches, place seasoned calamari in bag. Dredge in four, shaking off excess. Add calamari to hot oil and fry 2-3 minutes, or until golden. Remove to baking sheet lined with paper towels to drain. Repeat with remaining calamari.
- 4
Add sliced bananas to bowl with greens. Lightly drizzel desired amount of dressing over salad; toss well.
- 5
To serve, arrange salad on 6 plates; top with fried calamari and cashews.
- 6
Offer additional dressing on the side.
notes
To save time, buy frozen fried calamari and fry per package directions.
Source: Maria Leija
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