ironchef
Executive Chef
Here's a nice, light, and refreshing dish for the summertime.
Calamari, Fennel, and Orange Salad
Yield: 4 servings
Ingredients:
2 lb. Calamari, cartalidge removed, rinsed and dried
1 Red Onion, finely diced
1 1/2 c. Fresh Oranges, supremed
1 c. Fennel, shaved thin
2 c. Mizuna or Baby Arugula
1/4 c. Nicoise Olives, pitted and quartered
3-4 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Sherry Vinegar
1 Tbsp. Orange Juice
2 tsp. Lemon Juice
Kosher Salt and Fresh Cracked Pepper to taste
Method:
Prepare a pot of boiling water and a bowl of iced water. Blanch the calamari in the boiling water for 1 minute, then shock immediately into the iced water to stop the cooking. Remove from the iced water and dry completely. Cut into 1/2" rounds and reserve. In a mixing bowl, combine the oil, vinegar, and citrus juices, and whisk together. Add the calamari, oranges, mizuna, red onion, fennel, and olives, and toss until everything is coated and mixed well. Season to taste with kosher salt and pepper and serve immediately.
Calamari, Fennel, and Orange Salad
Yield: 4 servings
Ingredients:
2 lb. Calamari, cartalidge removed, rinsed and dried
1 Red Onion, finely diced
1 1/2 c. Fresh Oranges, supremed
1 c. Fennel, shaved thin
2 c. Mizuna or Baby Arugula
1/4 c. Nicoise Olives, pitted and quartered
3-4 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Sherry Vinegar
1 Tbsp. Orange Juice
2 tsp. Lemon Juice
Kosher Salt and Fresh Cracked Pepper to taste
Method:
Prepare a pot of boiling water and a bowl of iced water. Blanch the calamari in the boiling water for 1 minute, then shock immediately into the iced water to stop the cooking. Remove from the iced water and dry completely. Cut into 1/2" rounds and reserve. In a mixing bowl, combine the oil, vinegar, and citrus juices, and whisk together. Add the calamari, oranges, mizuna, red onion, fennel, and olives, and toss until everything is coated and mixed well. Season to taste with kosher salt and pepper and serve immediately.