Calamari Salad with Soy-Ginger Vinaigrette

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

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