Citrus Steamed Calamari Salad

Citrus Steamed Calamari Salad
recipe chosen and adapted by Derek

Ingredients:

2 naval oranges
3 bay leaves
1 pound of fresh calamari, cut into rings and tenticles
1.5 tablespoons extra virgin olive oil
juice of 1/3 lemon
2 tablespoon olives, sliced (did a mixture of kalamata and garlic green olives)
10 cherry tomatoes, roasted with a drizzle of olive oil, salt, and pepper in oven at 400 degrees for 10 minutes or until they burst
6 mint leaves, chiffonade
a few basil leaves, chiffonade
1/2 head of frisee, washed and cut into bite sized pieces
1/2 cup watercress (measurement approximage)
1 small bulb of fennel, cut the fennel bulb in half and core the triangle tough center before thinly slicing
Sea salt
Red pepper flakes
Red Lettuce Leaf (or other variety) for garnish

Preparation:

1. In a large pot bring 2 quarts of water, the skins of the oranges and bay leave to slow boil. Put the calamari into bamboo steamer, lined with cabbage, and place them over the boiling water. Steam until cooked through, about 5 minutes. Put the calamari into the refrigerator for 10 minutes, until cool.

2. Meanwhile, segment the oranges and put into a serving bowl. When the calamari are cool, toss them with the oranges and add the oil, lemon juice, olives, mint leaves, frisee, watercress, tomatoes, fennel, red pepper flakes and salt to taste. Toss to combine. Serve over a large red lettuce leaf (used for presentation and for added substance - I ate my whole leaf, as did Derek!)

The days of chewy, rubbery calamari are over. We have again cooked a really fabulous calamari dish. The best part about this one? They were out of the fresh, uncleaned squid at the store so we had to purchase the fresh, cleaned squid instead - shame ;-)

The lightness of the calamari with the subtle sweetness of the orange, paired with the briney olive and herbal-natured fennel...it was a really great, light yet fulfilling dish. Oh and I almost forgot one of the best parts, the roasted tomatoes! The recipe that we used did not call for it but I thought the color and flavor would go well so Derek popped them in the oven to add yet another burst of flavor to the dish. And when I say burst...I mean that literally. When I cut into the tomatoes, the juices would flow out, acting as another "dressing" for the salad.

I bought some olive bread and made a quasi crostini but brushing slices with EVOO and salt and popped it in the oven until it is lightly browned. Added fresh pepper once I took it out (didn't want to burn the pepper!) and then spread some of that leftover tomato/onion puree that we had saved from the heriloom tomato soup dinner the night before.

No wine this night, but I do believe we topped the night off with cream sherry :)