Calamari salad w/rice wine and sichuan peppercorn vinaig

1 Servings

Ingredients

Quantity Ingredient
1 pounds Cleaned calamari (bodies and tentacles)
Rice Wine Vinaigrette with Sichuan Pepperc; recipe fol
1 large Poblano chile; roast, peel, & seed
1 large Red bell pepper; roast, peel & seed
1 Sweet red onion; sliced into thin rin
¼ cup Fresh basil leaves; cut fine chiffonnade
Salt and freshly ground pepper
4 tender red oak and butter lettuce leaves
¼ cup Tomato; seeded finely diced
¼ cup Finely diced cucumber; seeded, peeled

Directions

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 1½ 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 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 on each of 4 plates. Divide the calamari salad among the 4 plates and garnish with a sprinkling of tomato and cucumber dice.

Yield: 4 servings

Recipe By : COOKING RIGHT SHOW #CR9745 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 17:19:33 -0500 (EST) From: Bill Spalding <billspa@...>

Related recipes