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DEL.ICIO.USCrispy Calamari Salad With Lemon and Herbs - from Dish
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FROM THE MENU OF . . . DISH
870 N. Highland Ave. N.E., Atlanta
404-897-3463
Q: One of my favorite restaurants in town is Dish, and a favorite there is the calamari salad. I would love to make it at home.
PAM SEWELL, Jonesboro
A: You don't have to look past Dish's first menu item - rosemary pine nut popcorn - to know that chef and owner Sheri Davis is all about innovative food pairings. So it should come as no surprise that her version of fried calamari comes with a twist. The hot seafood is tossed in a bright lemon-honey dressing and surrounded by herbed mixed greens.
"It's that whole hot-meets-cold situation, and I think people like that, " Davis said. "At the end of the plate, it's still refreshing instead of overbearing."
Hands on time: 30 minutes Total time: 40 minutes Serves: 4
Ingredients:
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1 pound calamari
1 cup milk
Vegetable oil for frying
1 cup semolina flour
1 cup durum flour
1/4 cup cornstarch
1 tablespoon salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
2/3 cup Creamy Lemon Dressing (recipe below), divided
1/4 cup chopped mixed fresh herbs, such as chives, basil, mint, Italian parsley and chervil, divided
8 cups loosely packed field greens
Creamy Lemon Dressing
22 (2 tablespoon) servings
Hands on: 8 minutes
Total time: 8 minutes
This fresh and tangy dressing is wonderful on a simple salad. It keeps in the refrigerator for up to 2 weeks (it's a good idea to use a pasteurized egg). The recipe makes about 2 3/4 cups, so you will have plenty left over.
1 egg yolk
2 teaspoons red pepper flakes
1 tablespoon Dijon mustard
3 tablespoons rice wine vinegar
1/2 cup fresh lemon juice, divided
2 cups blended oil (75 percent canola, 25 percent olive)
1/4 cup honey
Salt to taste
Instructions:
Clean the calamari in cold water and cut the tubes crosswise into 1/4-inch rings. Soak the calamari in the milk. Set aside. In a fryer or deep pot, heat oil to 375 degrees. Combine the semolina, durum flour, cornstarch, salt, pepper and onion and garlic powders.
Dredge the calamari in the flour mixture, shake off the excess and then place in the fryer. Fry until golden brown, about 3 to 5 minutes. Drain on paper towels.
Place the hot calamari in a bowl and toss with about 1/3 cup Creamy Lemon Dressing and about half the chopped fresh herbs. Toss the field greens with the remaining herbs and dressing. Divide the greens among 4 plates. Surround the greens on each plate with 1/4 of the hot calamari.
For Creamy Lemon Dressing:
In a blender, combine the egg yolk, red pepper flakes, mustard, vinegar and about half the lemon juice. With the motor running, slowly add the oil to emulsify. Add additional lemon juice to taste. Add honey to taste, to balance the tartness. Season with salt to taste.
Dredge the calamari in the flour mixture, shake off the excess and then place in the fryer. Fry until golden brown, about 3 to 5 minutes. Drain on paper towels.
Place the hot calamari in a bowl and toss with about 1/3 cup Creamy Lemon Dressing and about half the chopped fresh herbs. Toss the field greens with the remaining herbs and dressing. Divide the greens among 4 plates. Surround the greens on each plate with 1/4 of the hot calamari.
For Creamy Lemon Dressing:
In a blender, combine the egg yolk, red pepper flakes, mustard, vinegar and about half the lemon juice. With the motor running, slowly add the oil to emulsify. Add additional lemon juice to taste. Add honey to taste, to balance the tartness. Season with salt to taste.
Notes:
This fried calamari is lighter and brighter than the usual pairing with marinara sauce. If you can't find durum flour, you can substitute all-purpose flour with slightly less crispy results.
Nutrition:
Salad:
Per serving, without Creamy Lemon Dressing: 482 calories (percent of calories from fat, 39), 26 grams protein, 47 grams carbohydrates, 5 grams fiber, 21 grams fat (3 grams saturated), 267 milligrams cholesterol, 896 milligrams sodium.
Per serving, with Creamy Lemon Dressing: 721 calories (percent of calories from fat, 57), 27 grams protein, 52 grams carbohydrates, 5 grams fiber, 46 grams fat (5 grams saturated), 279 milligrams cholesterol, 915 milligrams sodium.
Dressing:
Per serving: 192 calories (percent of calories from fat, 92), trace protein, 4 grams carbohydrates, trace fiber, 20 grams fat (1 gram saturated), 10 milligrams cholesterol, 15 milligrams sodium.
Per serving, without Creamy Lemon Dressing: 482 calories (percent of calories from fat, 39), 26 grams protein, 47 grams carbohydrates, 5 grams fiber, 21 grams fat (3 grams saturated), 267 milligrams cholesterol, 896 milligrams sodium.
Per serving, with Creamy Lemon Dressing: 721 calories (percent of calories from fat, 57), 27 grams protein, 52 grams carbohydrates, 5 grams fiber, 46 grams fat (5 grams saturated), 279 milligrams cholesterol, 915 milligrams sodium.
Dressing:
Per serving: 192 calories (percent of calories from fat, 92), trace protein, 4 grams carbohydrates, trace fiber, 20 grams fat (1 gram saturated), 10 milligrams cholesterol, 15 milligrams sodium.
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