If you love calamari, you will love this salad. The creamy garlic dressing makes this salad perfect.
3/4 pound fresh calamari, cleaned and rinsed
1 cup buttermilk
1/2 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons Old Bay seasoning mix
1 teaspoon salt
1/2 teaspoon pepper
peanut oil for frying
CREAMY GARLIC DRESSING
4 cloves garlic
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon honey
2 tablespoons fresh parsley
1 tablespoon red wine vinegar
2 tablespoons buttermilk
1 tablespoon grated parmesan cheese
1/4 teaspoon red pepper flakes
5 ounces fresh arugula
1 pint cherub tomatoes cut in half
1 1/2 cups grated carrots
1/2 cup grated fresh Parmesan
Cut the squid’s body into thin rings approximately 1/8-inch thick. Rinse the rings and tentacles thoroughly in cold water, then blot dry with paper towels. Place the squid in a bowl and pour the buttermilk on top. Let sit in the refrigerator at least 30 minutes. This will tenderize the squid.
Combine the flour, cornstarch, Old Bay seasoning, salt, and pepper in a medium size bowl. Pour milk into a shallow bowl.
Heat the oil in a fryer or deep pan to 350*
Dip the squid rings and tentacles in the seasoned flour, turning to coat evenly. Immediately lower the coated calamari into the hot oil. Cook, turning occasionally, until the squid is golden brown on all sides, about 3 to 4 minutes. Remove the calamari from the oil and drain briefly on a paper towel.
Place all ingredients in a blender and pulse until well combined. Refrigerate until ready to use.
To plate salad, arrange arugula, sprinkle some carrot, tomato, parmesan. Garnish with calamari and drizzle with garlic dressing.
Whole Foods is a great source for the squid. You can purchase ‘tubes & tentacles” or just ‘tubes’. This calamari is also great on a Ceasar salad to replace the traditional croutons.
- Category: Salad
- Method: Fry
- Cuisine: Italian