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
           -tentacles)
           Rice Wine Vinaigrette with
           -Sichuan Pepperc; recipe fol
      1 lg Poblano chile; roast, peel,
           -& seed
      1 lg Red bell pepper; roast, peel
           -& seed
      1    Sweet red onion; sliced into
           -thin rin
    1/4 c  Fresh basil leaves; cut fine
           -chiffonnade
           Salt and freshly ground
           -pepper
           4 tender red oak and butter
           -lettuce leaves
    1/4 c  Tomato; seeded finely diced
    1/4 c  Finely diced cucumber;
           -seeded, peeled
 
  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
  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