Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cleaned calamari (bodies and tentacles) Rice Wine & Sichuan Peppercorn Vinaigrette - seeNote

  2. 1 Poblano chile - roasted, peeled (large) and seeded

  3. 1 Red bell pepper - roasted, peeled (large) and seeded

  4. 1 Sweet red onion - peeled, and sliced in thin rings

  5. 1/4 cup 10g / 0.4oz Fresh basil leaves - cut fine chiffonnade Salt - to taste Freshly-ground black pepper - to taste

  6. 4 Tender red oak lettuce leaves

  7. 4 Tender butter lettuce leaves

  8. 1/4 cup 15g / 1/2oz Seeded, finely-diced tomato

  9. 1/4 cup 36g / 1 1/3oz Peeled, seeded, finely-diced cucumber

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Rice Wine And Sichuan Peppercorn Vinaigrette" recipe which is included in this collection. Slice calamari bodies in half lengthwise. Score the inside surface in a crosshatch pattern making sure not to cut all the way through. In a saucepan, bring 1 1/2 quarts of lightly salted water to a boil. Blanch the scored bodies and the tentacles in the boiling water for 30 to 40 seconds. With a slotted spoon remove them and place in an ice bath to cool quickly. Drain and pat the calamari dry. Toss them in the Rice Wine And Sichuan Peppercorn Vinaigrette and let marinate for at least one hour refrigerated. Julienne the roasted chile and pepper and cut to about 2-inch lengths. Drain and pat dry the onion rounds. Add the peppers, onion rounds, and chiffonnade of basil to the marinated calamari and toss. Adjust the seasoning with salt and black pepper. Place 1 leaf of each lettuce type on each of 4 plates. Divide the calamari salad among the 4 plates and garnish with a sprinkling of tomato and cucumber dice. This recipe yields 4 servings.


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