SPICY CALAMARI SALADSPICY CALAMARI SALAD

SPICY CALAMARI SALADSPICY CALAMARI SALAD image

Categories Salad

Yield 6-8 servings

Number Of Ingredients 17

Total time: 1 hour, 15 minutes (includes soaking time)
Servings: 6 to 8
Note: This is adapted from chef-owner Marc Murphy at Ditch Plains in New York City. Samal oelek is ground chile paste that can be found in Asian markets and well-stocked supermarkets.
2 pounds squid with tentacles, cleaned and cut into 3/4-inch-thick rings
1 cup milk
1/4 cup packed brown sugar
6 tablespoons sambal oelek
2 tablespoons fish sauce
1 1/2 teaspoons dark sesame oil
1 tablespoon freshly squeezed lime juice
1/2 cup soybean or peanut oil
3 cups canola oil, for deep frying
Flour for dredging
Kosher salt and pepper to taste
1/2 head romaine, julienned
1/3 head radicchio, julienned
2 tablespoons toasted sesame seeds

Steps:

1. Combine the calamari and milk in a bowl and let soak for 1 hour. 2. To make the vinaigrette, combine the brown sugar, sambal, fish sauce, sesame oil, lime juice and soybean oil in a bowl and whisk until blended. Set aside. 3. Heat the canola oil in a wok or deep-fryer to 350 degrees. 4. Drain the calamari completely. Spread the flour into a large shallow dish and, working in batches, dredge the calamari in it. Transfer to a sieve and shake off the excess flour. Add the calamari in batches to the hot oil and fry until golden brown, 4 to 6 minutes. Drain on paper towels. Immediately season with salt and pepper. 5. While the calamari is still hot, combine it with the romaine, radicchio and the sesame seeds in a salad bowl. Add half the vinaigrette and toss to coat. Add more vinaigrette as needed and serve. Each of 8 servings: 479 calories; 21 grams protein; 28 grams carbo- hydrates; 2 grams fiber; 32 grams fat; 4 grams saturated fat; 265 mg. cholesterol; 677 mg. sodium.