 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
Serves Four
3/4 pound fresh calamari, cleaned and rinsed
1/2 cup all-purpose flour, or as needed for dredging
2 teaspoons Old Bay seasoning mix
Salt and pepper as needed
1/2 cup milk
1 cup olive oil or canola oil, or as needed for
pan frying
3/4 cup arugula leaves
3 cups torn frisée
1 cup Balsamic Vinaigrette
1 yellow beefsteak tomato, sliced thick
1 red beefsteak tomato, sliced thick
1/2 cup red cherry tomatoes, halved
1/2 cup yellow cherry tomatoes, halved
Balsamic Vinaigrette
Makes 2 cups
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1 teaspoon Dijon-style mustard
Salt and pepper as needed
1-1/2 cups extra-virgin olive oil
2 to 3 tablespoons minced herbs, optional
|
|
|
|
 |
|
|
Tomato Sampler with Pan-Fried Calamari
Recipe
From The
CIA Book of Vegetables
Some
farm stands offer baskets of an assortment of tomato varieties
with colors that range from a brilliant yellow to a deep dusky
maroon that is almost black. We especially enjoy the contrast
of hot, crunchy pan-fried calamari against the juicy tomatoes.
Method
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 on absorbent toweling.
Combine the flour, Old Bay seasoning, salt, and pepper in a
large plate or pan. Pour milk into a shallow bowl.
Add the oil to a skillet (there should be about 1/4-inch covering
the bottom) and preheat the oil over medium-high heat.
Dip the squid rings and tentacles into the milk first and then
in the seasoned flour, turning to coat evenly. Immediately lower
the coated calamari into the hot oil. Cook, turning the pieces
occasionally, until the squid is golden brown on all sides,
about 6 to 8 minutes. Remove the calamari from the oil and drain
briefly on absorbent toweling.
Toss together the arugula and frisée with the vinaigrette and
mound the dressed greens on a serving platter or individual
plates. Add the tomatoes to the vinaigrette remaining in the
bowl and very gently toss to coat. Top the greens with the tomatoes
and calamari. Serve at once.
Whisk together the vinegars, mustard, about 1/2 teaspoon salt,
and a pinch of black pepper. Gradually whisk in the oil until
it is all incorporated and the vinaigrette is smooth and lightly
thickened (as the vinaigrette sits, it will start to separate).
Season with additional salt and pepper, if needed.
Just before serving, whisk the vinaigrette to recombine the
oil and vinegars. Check the seasoning again and add the herbs,
if using.
Recipes from VEGETABLES by The Culinary Institute of
America
(Lebhar-Friedman Books; April 2007; $40.00/hardcover)
Buy
It Online
|
| |
Message
Boards
