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Fried Calamari Salad
Description Great flavors + the crispy crunch of of fried calamari.
Ingredients
At a glance
Serves
8
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 bananna
  • 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 cashews
Methods/steps

For dressing:
Whisk first 6 ingredients in medium bowl until miso dissolves. Gradually whisk in 1/2 dark sesame oil.

For salad:
Combine all salad ingredients in a large bowl and toss.

For Calamari:

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.

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