Pan-fried calamari salad – Food & Home Magazine
Pan-fried calamari salad: Assemble greens, pineapple, and nuts ahead; flash-fry squid at the last minute for a burst of flavor. Perfect for a quick, flavorful meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- VINAIGRETTE
- 50ml olive oil
- 10ml red wine vinegar
- salt and freshly ground black pepper, to taste
- SALAD
- 200g mixed salad leaves
- 8 small pineapple slices
- 50g cashew nuts, toasted
- CALAMARI
- 1 garlic clove, finely chopped
- 5ml ginger, finely chopped
- 1 small chilli, seeded and finely chopped
- 500g baby calamari tubes, cleaned
- 45ml soy sauce
- juice of 1 lemon
- 30ml salt
- 30ml cracked black pepper
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