Calamari salad with torn lettuce

AT A GLANCE

  • Serves 2 people

  •  
  • Salad
  • 500 gm cleaned calamari
  • 5 lettuce leaves (such as oakleaf), torn
  •  
  • Mustard dressing
  • 2 tbsp rice vinegar
  • 1 tbsp mustard powder mixed with 1 tbsp water, to taste
  • 1 tbsp finely shredded ginger
  • 1 tbsp Shaoxing wine
  • 1 tbsp sesame oil
  • 2 tsp chilli oil
  • 2 tsp sugar
01   Score the calamari on the inside in a criss-cross pattern. Cut into bite-sized pieces and set aside while making the dressing.
02   Mix the dressing ingredients in a bowl large enough to hold the calamari and season to taste with sea salt and freshly ground black pepper. In a pot of boiling salted water, blanch the calamari for 20-25 seconds – the timing depends on the thickness of the calamari. As soon as they curl, remove using a slotted spoon and drain well. Add calamari to dressing, toss to coat, add lettuce and serve immediately.

Recipe:

TONY TAN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD AND RODNEY DUNN

FEATURED IN

Sep 2007

Sep 2007

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