• Inspired Recipes

    Crispy Calamari Salad

    April 29, 2018 /

    WARNING: Stolen Salad Alert! This dish was not an original concoction, but instead a dish I often order at our local Gastropub- The Crosby in Montclair, NJ. 

    After ordering about six appetizers with a girlfriend, I knew my entree would have to be on the lighter side so I went straight to the “salad” section of the menu and a certain one caught my eye. “Crackling Calamari Salad” with a Honey Lime Balsamic Vinaigrette, Bitter Greens, and Semolina Crusted Calamari. I had never heard or tasted anything like it before and knew that was what I was going to order. 

    A few moments later, the woman sitting at the table next to us got her entree, and she ordered the same dish! It looked incredible so I was highly anticipating mine coming to the table. Low and behold, it tasted even better than it looked and I knew I would need to try to recreate the dish in my own home. 

    While my recipe is a bit of a “shortcut” and tweaked slightly, it is a delicious adaptation from the original and makes for a great light(ish) lunch or dinner. 

    Crispy Calamari Salad
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    SALAD
    1. 2 Cups Frisee Lettuce (chopped)
    2. 1 Cup Radicchio (sliced down)
    3. 1 Cup Frozen Breaded Calamari (fried)
    4. 4 Cups Vegetable Oil
    5. Shaved Parmesan (topping)
    6. Aged Balsamic Glaze (drizzling)
    WARM HONEY-LIME VINAIGRETTE
    1. 1 Clove Fresh Garlic (smashed and finely chopped)
    2. 1 TBSP Shallots (finely chopped)
    3. Lime Zest (1 Lime)
    4. Lime Juice (1/2 Lime)
    5. 1 TSP Champagne Vinegar
    6. 1 TSP Dijon Mustard
    7. 1 TSP Water
    8. 2 TSP Honey
    9. 1 TSP Balsamic Glaze
    10. Salt & Pepper (to taste)
    11. 1/4 Cup Extra Virgin Olive Oil
    SALAD
    1. Rinse and chop salad greens and place into a mixing bowl. Set aside.
    2. Over medium heat, fry breaded calamari in Vegetable Oil (375 degrees F) for 3-4 minutes or until light golden brown and cooked through. Remove from oil using a slotted spoon and transfer onto a paper towel lined baking sheet- sprinkle with salt.
    3. Toss salad greens with vinaigrette. Drizzle Balsamic Glaze onto a serving platter and place a handful of greens onto the center of the plate. Top with warm calamari and fresh Parmesan Cheese.
    WARM HONEY-LIME VINAIGRETTE
    1. In a mixing bowl, add garlic, shallots, vinegar, honey, and lime zest/juice.
    2. In a frying pan, heat Olive Oil and add in the contents of the mixing bowl. Stir together until simmering. Add Dijon Mustard and Balsamic Glaze, whisking together until well combined. Remove from heat and transfer into a smaller bowl or dressing shaker. Add water, salt, and pepper. Pour over salad greens while still warm and toss well.
    Adapted from The Crosby- Montclair, NJ
    Adapted from The Crosby- Montclair, NJ
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