Calamari Salad with Citrus Vinaigrette

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It’s the New Year and eating healthier is definitely on my mind. Have you tried Calamari? It is sustainable, delicious and tender when cooked properly.

One of my favorite ways, other than grilling it, is to gently steam it for several minutes, in a vegetable steamer, over simmering water infused with a few strips of Lemon Zest and 1-2 Bay Leaves. It cooks very quickly over steam so don’t walk away from it. It won’t take long to become firm and will continue to cook even after you have it off the heat. Then, throw it into the Vinaigrette, which will help stop the cooking process.

Salad for 2 people:

• 4-6 Calamari, depending on the size (steamed and sliced into rings)
• 1 Carrot, thinly sliced on the diagonal
• Romaine Lettuce (I suggest using the heart and keeping the leaves whole, or Butter Lettuce would be nice too)
• Arugula, 1 handful
• 1/2 Bulb Fennel, shaved thinly
• Olives, about a handful, cut in half (I had green ones on hand, but Kalamata would also work well)

 For the Vinaigrette:

• 3 Parts Extra Virgin Olive Oil*
• 1 Part Lemon Juice*
• Juice of 1/2 an Orange*
• 1/2 Shallot, finely chopped (or thinly sliced Red Onion)
• Parsley, a few sprigs, finely chopped
• Red Pepper Flakes (1-2 pinches or to taste)
• Salt, to taste

*Note: if you prefer a sharp dressing like I do, use 2 parts Oil and 1 part Juice . You could also use the leftover 1/2 orange, cut  it into segments, and add them to the salad.

1. Combine the ingredients of the Vinaigrette in a Salad bowl
2. Toss in the steamed Calamari and let it marinade for about 10 minutes
3. Combine the rest of the salad ingredients with the Vinaigrette and Calamari and enjoy!

I first heard about the technique of steaming Calamari while watching one of Lidia Bastianich’s cooking shows, Lidia’s Italy, on PBS. You can view her recipe here and for instructions on how to clean them, here is a link from Monterey Fish Market.

Tags: Calamari, Food, Salad, Seafood, Sustainable