| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sichuan | New text im, Cooking rig | 1 | Servings |
INGREDIENTS
| 1 | lb | Cleaned calamari (bodies and tentacles) |
| Rice Wine Vinaigrette with Sichuan Pepperc; recipe fol | ||
| 1 | lg | Poblano chile; roast, peel, & seed |
| 1 | lg | Red bell pepper; roast, peel & seed |
| 1 | Sweet red onion; sliced into thin rin | |
| 1/4 | c | Fresh basil leaves; cut fine chiffonnade |
| Salt and freshly ground pepper | ||
| 4 tender red oak and butter lettuce leaves | ||
| 1/4 | c | Tomato; seeded finely diced |
| 1/4 | c | Finely diced cucumber; seeded, peeled |
INSTRUCTIONS
Slice calamari bodies in half lengthwise. Score the inside surface in a crosshatch pattern making sure not to cut all the way through.. In a saucepan, bring 1 1/2 quarts of lightly salted water to a boil. Blanch the scored bodies and the tentacles in the boiling water for 30 to 40 seconds. With a slotted spoon remove them and place in an ice bath to cool quickly. Drain and pat the calamari dry. Toss them in the vinaigrette and let marinate for at least one hour refrigerated. Julienne the roasted chile and pepper and cut to about 2-inch lengths. Drain and pat dry the onion rounds. Add the peppers, onion rounds, and chiffonnade of basil to the marinated calamari and toss. Adjust the seasoning with salt and black pepper. Place 1 leaf of each lettuce on each of 4 plates. Divide the calamari salad among the 4 plates and garnish with a sprinkling of tomato and cucumber dice. Yield: 4 servings Recipe By : COOKING RIGHT SHOW #CR9745 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 17:19:33 -0500 (EST) From: Bill Spalding <billspa@icanect.net>
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