Calamari Salad with Soy-Ginger Vinaigrette

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I still remember the first time I tried mustard greens. I was blown away by the bitter, peppery taste. Who knew that a leaf could pack so much flavor? In the South, ham is often served with greens on the side, so bacon just makes sense for this recipe. The salad is topped with fried calamari, one of my favorite bar appetizers.


For the Soy-Ginger Vinaigrette

  • ¼ cup (60 ml) low-sodium soy sauce or tamari
  • 1 tablespoon</


Make the vinaigrette: In a medium bowl, whisk together the soy sauce, lime juice, orange juice, vinegar, ginger, sriracha, garlic, vegetable oil, and sesame oil. Cover and let the flavors meld for at least 30 minutes or cover and refrigerate for up to 1 day.

Make the salad: In a medium bowl, combine the calamari rings and buttermilk, cover, and let marinate, stirring once, for at least