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.
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 4 hours, or up to 24 hours.
Heat the oil in a large Dutch oven over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels.
In a large shallow bowl, mix together the cornmeal and flour and season well with salt and pepper. Working in batches, remove the calamari from the buttermilk using a slotted spoon and let some of the buttermilk run off. Dredge in the seasoned cornmeal and tap off any excess. Fry until golden brown and crisp, 2 to 3 minutes. Drain on the prepared baking sheet and immediately season with salt and pepper.
In a large bowl, combine the mustard greens, arugula, radish, and cherry peppers, add
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