And since it's almost Christmas, why not serve this salad during the holidays . The color palette being perfect for the event. Everything in red, green and white. And that makes a change of you know what .
Fried squid is often served with lemon, the acidity awakens the fried squids.
You can choose the local acidity for excellence, the cherry tomatoes to surprise my taste buds. I'm continuing what I started with the organic
Here, the cranberry will bring the refreshing touch to this salad .The fried calamari. Well not quite fried but let's say cooked in a base of extra virgin olive oil.
Preparation time ; 20 minutes
Serves ; 4
400 g of frozen, thawed squid rings, patted dry
Unbleached white flour
salt
extra virgin olive oil
1 bunch of kale or spinach removed from its stem and shredded
20-30 fresh cranberries or 15 cherry tomatoes
Vinaigrette:
2 tbsp. apple cider vinegar
1 tbsp olive oil
1 tbsp sugar
Salt and pepper
Put the flour in a large plate, salt well. Add squid to coat the squid rings well. Shake to remove excess flour.
Cover the bottom of a large skillet with olive oil and heat. When the oil is hot but never steaming, place the floured calamari. Cook until a nice crispy coating. About 3-4 minutes per side. Remove and put on absorbent paper. Reserve.
Drop the kale into a skillet cook for 2-3 minutes. Reserve.
Cut the cranberries or tomatoes into slices then make a vinaigrette with the oil, apple cider and sugar . Add this cranberry to vinaigrette and stir in the kale, then the fried calamari. Mix gently.
Mint or rosemary would be delicious fresh and chopped, to add when serving.
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