Tropical Pan-Asian Calamari Salad
The following recipe incorporates the following colors: Red.
- Ingredients
-
Amount Ingredient 1 1/2 pound calamari, cleaned 2 tablespoons light or low-sodium soy sauce 1 tablespoon rice wine vinegar 2 tablespoons sesame oil 1 clove garlic, minced 1 teaspoon ginger root, freshly minced 1 small red onion, halved lengthwise, then thinly sliced across ( about 1 cup) 1 red bell pepper, sliced paper-thin 1/4 cup fresh cilantro, chopped 1 teaspoon crushed red pepper flakes (optional) 2 cups seedless watermelon, cut into small pieces salt and fresh ground pepper to taste - Preparation
- Clean and rinse calamari under cold running water, lightly pat dry with clean paper towels, cut tentacles and bodies into the same size, about 1/3 inch wide. Quickly cook calamari in a 5 to 6 quart pot of rapidly boiling salted water until opaque, about 30 to 40 seconds. Drain and immediately immerse in a bath of ice water to stop cooking. In a mixing bowl whisk together soy sauce, rice wine vinegar, garlic, ginger, sesame oil and pepper (red and black). Let stand at room temperature for 5 minutes. Meanwhile, combine calamari, bell pepper, watermelon, and cilantro in a large bowl, toss with dressing, allow to marinate at least 15 minutes. Garnish with pepper curls and fresh cilantro.
- Yield
- 6 servings
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