The salad is assembled in advance on individual plates and the squid is flash-fried at the last minute.
Pan-fried calamari salad
Ingredients
- VINAIGRETTE
- 50ml olive oil
- 10ml red wine vinegar
- salt and freshly ground black pepper, to taste
- SALAD
- 200g mixed salad leaves
- 8 small pineapple slices
- 50g cashew nuts, toasted
- CALAMARI
- 50ml olive oil
- 1 garlic clove, finely chopped
- 5ml ginger, finely chopped
- 1 small chilli, seeded and finely chopped
- 500g baby calamari tubes, cleaned
- 45ml soy sauce
- juice of 1 lemon
- 30ml salt
- 30ml cracked black pepper
Instructions
1
Mix the vinaigrette ingredients well.
2
Arrange the salad leaves on individual plates with the pineapple and cashew nuts. Drizzle with the vinaigrette.
3
Heat a heavy-based frying pan with the olive oil and sauté the garlic, ginger and chilli. Flash-fry the calamari for 3 – 5 minutes. Add the soy sauce and lemon juice. Turn the pieces so that they cook on both sides, for a further 5 minutes. Remove and season.
4
Place 3 or 4 calamari pieces on each plate. Drizzle with the calamari pan juices and serve immediately.
