Fresh calamari salad
Fresh, light and quick, this easy seafood salad is a delightful al fresco supper to share with friends before going out for the night. Serve with well chilled, crisp white wine to start the fun filled evening.
Ingredients
- 1 packet crumbed calamari frozen
- Avocado cooking oil for shallow frying
- 2 bulbs baby fennel
- 2 baby cos lettuce
- A handful Superb Herb Italian parsley chopped
- ¼ cup caper berries drained
- ½ fresh red chilli seeds removed and sliced
- 1 punnet cherry tomatoes
For the dressing
- 1 clove garlic minced
- 1 tsp wholegrain mustard
- ½ small red onion sliced thinly
- 1 tbsp honey
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 3 tbsp Olivado extra virgin avocado oil
- extra parsley to garnish
Instructions
- Cook the calamari according to the packet instructions. Deep or shallow fry or cook in the oven. Set aside.
- Remove the base and cut the stalk from each fennel bulb. Halve the bulbs and remove the cores. Using a sharp knife, vegetable peeler or mandolin, shave the fennel into thin slices. Wash and separate the cos lettuce. Tear into bite size pieces. Drain well.
- In a small bowl, mix all the ingredients for the dressing. Season with salt and pepper to taste.
- Arrange the lettuce and fennel on a serving plate. Sprinkle with caper berries, parsley and chilli. Pour over the dressing. Top with calamari and garnish with some extra parsley.
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