Calamari Salad W/rice Wine And Sichuan Peppercorn Vinaig
Last updated 6/12/2012 1:11:55 AM. Recipe ID 39636. Report a problem with this recipe.
Title: Calamari salad w/rice wine and sichuan peppercorn vinaig
Categories: New text im, Cooking rig
Yield: 1 Servings
1 lb Cleaned calamari (bodies and
Rice Wine Vinaigrette with
-Sichuan Pepperc; recipe fol
1 lg Poblano chile; roast, peel,
1 lg Red bell pepper; roast, peel
1 Sweet red onion; sliced into
1/4 c Fresh basil leaves; cut fine
Salt and freshly ground
4 tender red oak and butter
1/4 c Tomato; seeded finely diced
1/4 c Finely diced cucumber;
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 vinaigrette and let marinate for at least one hour
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
Yield: 4 servings
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