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Calamari salad with torn lettuce

Calamari salad with torn lettuce

This salad is similar to a Western warm salad in that the dressing is mixed through while the calamari is still warm. The good thing about this dish is that it is so simple to prepare and the flavours are utterly delicious. Small calamari is best for this recipe. This dressing is perfect for prawns and scallops, too.

Calamari salad with torn lettuce

Serves 2
Cooking Time Prep time 10 mins, cook 15 mins
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


1 Score the calamari on the inside in a criss-cross pattern. Cut into bite-sized pieces and set aside while making the dressing.
2 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


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