Best Calamari Chile And Watermelon Salad Recipes

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CALAMARI, CHILE, AND WATERMELON SALAD



Calamari, Chile, and Watermelon Salad image

Calamari's mild taste works well with virtually any combination of flavors, such as the watermelon and chile in this colorful salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

1/4 cup rice-wine vinegar
4 1/2 teaspoons packed light-brown sugar
4 1/2 teaspoons fresh lime juice
1 piece (1 inch) fresh ginger, peeled and grated
1 garlic clove, minced
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
1 pound calamari (bodies and tentacles), rinsed and dried
1 pound cockles or small clams, scrubbed
2 1/2 pounds seedless watermelon, cut into 1-inch cubes (3 cups)
3 scallions, white and pale-green parts only, thinly sliced on the diagonal
1/2 cup fresh cilantro, coarsely chopped, plus more for garnish
1/2 cup fresh mint, torn, plus more for garnish
1 fresh hot red chile, such as Thai chile, thinly sliced
1/3 cup Quick Pickled Red Onion

Steps:

  • Make the dressing: Whisk together all ingredients in a bowl.
  • Make the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize. Insert a sharp knife into calamari bodies, cut along seam, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Cut in half lengthwise to form 2 pieces, then slice into triangles, each about 4 inches tall by 1 1/2 inches wide. (Leave tentacles whole, or halve if large.)
  • Blanch calamari in boiling water for 30 seconds. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain, and pat dry. Place calamari in a nonreactive bowl.
  • Put cockles into a saucepan, and cover with water by 1 inch. Cover, and simmer, until shells open, about 7 minutes. Drain; discard any unopened shells.
  • Add cockles, watermelon, scallions, cilantro, mint, chile, pickled onion, and dressing to calamari, and toss to combine. Garnish with cilantro and mint.

CALAMARI SALAD



Calamari Salad image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 12

1 lemon, juiced
Salt
16 cleaned squid, cut into rings
1/2 cup chopped white onion
1/2 cup chopped celery
3 cloves garlic
2 tablespoons Italian parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
Pinch thyme
Pinch basil
Pinch oregano

Steps:

  • To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
  • Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.

WATERMELON-BERRY SALAD WITH CHILE DRESSING AND LOTS OF HERBS



Watermelon-Berry Salad With Chile Dressing and Lots of Herbs image

The Thai-inspired dressing-tart and spicy and salty-plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.

Provided by Gregory Gourdet

Categories     HarperCollins     Lunch     Side     Salad     Dinner     Watermelon     Berry     Herb     Spice     Pepper     Chile Pepper     Soy Free     Tree Nut Free     Dairy Free     Peanut Free     Wheat/Gluten-Free

Yield Serves 6 to 8

Number Of Ingredients 17

For the dressing:
⅓ cup lime juice (from about 3 juicy limes)
⅓ cup fish sauce
3 tablespoons thinly sliced cilantro stems
3 tablespoons finely chopped palm sugar or coconut sugar
½-inch knob fresh galangal, peeled and roughly sliced against the grain
1 large garlic clove, peeled
1 small moderately hot fresh red chile, such as Fresno or ripe red jalapeño, stemmed and roughly chopped
1 fresh red Thai chile, stemmed
For the salad:
2 pounds peeled watermelon
1 small red onion, halved and thinly sliced
1 teaspoon flaky sea salt
6 cups mixed berries, halved if large
2 large lemongrass stalks trimmed, bruised, then very thinly sliced
½ cup extra-virgin olive oil
2 big handfuls very lightly packed mixed herbs, such as mint leaves, Thai or Italian basil leaves, and small cilantro sprigs

Steps:

  • Make the dressing:
  • Combine all the dressing ingredients in a blender and blend on high speed until smooth, about 2 minutes. It keeps in an airtight container in the fridge for up to 3 days. Shake well before using.
  • Make the salad:
  • Cut the watermelon into 3 x 1 x 1-inch sticks, flicking out seeds as you go. You will have about 6 cups. Chill the watermelon in the fridge for at least an hour.
  • Combine the chilled watermelon and onion in a large mixing bowl and season all over with the flaky salt. Add the berries, lemongrass, and dressing, then toss gently but well. Drizzle on the olive oil, add the herbs, and gently toss once more. Transfer to a platter to serve.

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