Calamari salad is easy and delicious, and people love it at potlucks, right?
Print the complete recipe at http://www.myfoodchannel.com/calamari-salad-recipe/
Give this squid dish a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/
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My recipe website: http://www.myfoodchannel.com/
Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
1 lb SQUID
½ cup CARROT (strings)
½ cup CUCUMBER (sticks)
1/3 cup CILANTRO or BASIL LEAVES (chopped)
1 tsp GINGER (minced)
1 tsp SESAME OIL
1 Tbsp extra virgin OLIVE OIL
1 Tbsp RICE WINE VINEGAR
1 tsp CHILI GARLIC SAUCE (or sub hot sauce to taste)
1 Tbsp LEMON JUICE
SOY SAUCE (to taste)
½ tsp SESAME SEEDS
SALT (to taste)
Start with 1 lb. of cleaned squid. I’ve used fresh and frozen squid for this recipe and both work well—and smaller squid work best for salad—which is something to think about when choosing your squid; buying them frozen and already cleaned is much nicer than cleaning a dozen dinky cephalopods.
Cut squid into thin rings (1/4 inch max) and boil in salted water for 25 seconds (yep—they’ll cook up that fast). Drain, then rinse under cold water to prevent overcooking (over-boiled squid can be quite rubbery).
In a large bowl, combine sesame oil, olive oil, vinegar, chili garlic sauce, and ginger (also salt to taste—or dress with soy sauce). Mix well.
Add squid, carrot, cucumber, and cilantro and toss with dressing.
Add lemon juice (or substitute lime juice). Add soy sauce to taste.
Mix all, top with sesame seeds, and serve over a bed of mixed greens.
It’s light, tasty, and suctioncupalicious.