Name: Calamari Salad with Soy-Ginger Vinaigrette
Yield: Serves 4 to 6
Ingredients: 3 ounces (85 g) mustard greens, torn into bite-size pieces; or baby mustard greens; Kosher salt and freshly ground black pepper; 1 tablespoon fresh lime juice; 1 cup (125 g) all-purpose flour; 2 cups (360 g) yellow cornmeal; 12 ounces (340 g) sautéed bacon lardons; ¼ cup (60 ml) low-sodium soy sauce or tamari; 1 teaspoon toasted sesame oil; 2 garlic cloves, finely chopped; 1 watermelon radish or 4 red radishes, scrubbed well and thinly sliced; 3 ounces (85 g) baby arugula; 1 tablespoon sesame seeds, lightly toasted; 2 teaspoons sriracha; 2 tablespoons finely grated fresh ginger; 1 pound (455 g) calamari, cleaned and cut into rings ½ inch (12 mm) thick; 2 tablespoons vegetable oil; 3 pickled hot cherry peppers, patted dry and thinly sliced; 4 cups (960 ml) vegetable or canola oil; 2 cups (480 ml) shaken buttermilk; 2 teaspoons rice vinegar; 1 tablespoon fresh orange juice

Preparation info

Serves
4 to 6

Difficulty
Easy

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.

Ingredients

For the Soy-Ginger Vinaigrette

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

Starter

Method

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