garden


Iceberg Babies® Calamari Salad

Iceberg Babies® Calamari Salad

Click on photo to enlarge

Yield: 8 servings

 

INGREDIENTS

8 Garden Hearts® Iceberg Babies®
2 pounds fresh calamari with tentacles
2 tablespoons grapeseed oil
2 tablespoons fresh garlic, roughly chopped
1/4 teaspoon red chili flakes, crushed
1 teaspoon black pepper
1 teaspoon salt
1 cup Cabernet Sauvignon
1 Lemon
fresh parsley

Marinade:
4 tablespoons olive oil
2 tablespoons red wine vinegar
3 tablespoons parsley, chopped
3 shallots, finely sliced
1 cup green olives, sliced

Method:   

1.    Cut off the Iceberg Babies® stem, rinse under cold water, and allow to drip-dry completely.


2.    Cut a generous slice from the bottom (stem side) of the lettuce, about 1/4 of the head, and remove some of the inner leaves to create a bowl.


3.    Chiffonade removed lettuce and set aside. 


4.    Clean calamari tubes and tentacles; cut tubes into rings.


5.    Heat grapeseed oil in a large saute' pan, add calamari, and saute' for one minute.


6.    Add garlic, chili flakes, salt and pepper, and continue saute'ing for another 2 minutes.


7.    Add wine and simmer/reduce for 10 minutes.


8.    Remove from heat, allow to cool, and drain off the liquid.


9.    Combine olive oil, red wine vinegar, parsley, shallots and green olives; toss well with the calamari and let marinate a minimum of 3 hours.


10.    Place the Iceberg Babies®lettuce bowl on a bed of lettuce chiffonade to stabilize the plate and fill with the calamari


11.    Garnish with lemon slice and a sprig of fresh parsley.



Chef's comments: "This dish showcases the bountiful produce and seafood of California's Monterey Bay area"


Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA

 

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