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Crispy Calamari Cobb Salad Print Email


Crispy Calamari Ingredients:
1 lb calamari: tubes and tentacles, cleaned, cut into rings
2 cups all purpose flour
2 cups fine-grained yellow cornmeal
½ cup Cajun spice mix (available in most grocery stores)
½ gallon soy oil or peanut oil for frying
Crispy Calamari Cobb Salad Ingredients:
4 hearts of Romaine lettuce, washed and chopped
4 Roma tomatoes, seeded and large diced
3 ripened Haas avocados, large diced
1 cup or (1 small) Butternut Squash, diced and blanched
½ cup pancetta, diced and precooked, crispy
1 cup pesto vinaigrette
1 lb. crispy calamari

Pesto Vinaigrette Ingredients and Instructions:
¼ cup toasted pine nuts
1 cup extra virgin olive oil
5 cloves garlic minced
½ cup basil leaves, chopped
½ teaspoon black pepper
¼ teaspoon salt
¼ cup apple cider vinegar
½ cup Parmesan cheese, grated fine

Place all ingredients in blender, process until smooth.

Instructions for the Crispy Calamari:
In a large heavy bottomed stock pot, heat oil to 350 degrees.
Combine flour, cornmeal and Cajun spice in mixing bowl.

Take cleaned calamari and toss in flour mixture until nicely coated, shake off excess flour with strainer and place in hot oil.

Fry until golden brown (approximately 1 to 1 ½ minutes).

Remove from fryer, drain calamari on paper towels. Season with salt and pepper.

In a large bowl mix together chopped lettuce, diced tomatoes, diced avocados, crispy pancetta, and butternut squash.

Toss with enough of the vinaigrette to coat the lettuce or more as desired.

Divide salad mixture among 4 large bowls. Top each salad with crispy calamari.

This recipe makes 4 restaurant servings.
Brooks
545 East Thompson Boulevard
Ventura, California 93001
805 652 7070
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