Name: Calamari Salad W/rice Wine and Sichuan Peppercorn Vinaig
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Sweet red onion; sliced into; 1/4 c Finely diced cucumber;; Salt; 1/4 c Tomato; seeded finely diced; 1/4 c Fresh basil leaves; cut fine; 4 4 tender red oak and butter; 1 lb Cleaned calamari (bodies and; Rice Wine Vinaigrette with; 1 lg Red bell pepper; roast, peel; 1 lg Poblano chile; roast, peel,

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INGREDIENTS

1 Sweet red onion; sliced into
1/4 c Finely diced cucumber;
Salt
1/4 c Tomato; seeded finely diced
1/4 c Fresh basil leaves; cut fine
4 4 tender red oak and butter
1 lb Cleaned calamari (bodies and
Rice Wine Vinaigrette with
1 lg Red bell pepper; roast, peel
1 lg Poblano chile; roast, peel,

Servings

INSTRUCTIONS

Slice calamari bodies in half lengthwise. Score the inside surface in a crosshatch pattern making sure not to cut all the way through.. In a saucepan, bring 1 1/2 quarts of lightly salted water to a boil. Blanch the scored bodies and the tentacles in the boiling water for 30 to 40 seconds. With a slotted spoon remove them and place in an ice bath to cool quickly. Drain and pat the calamari dry. Toss them in the vinaigrette and let marinate for at least one hour refrigerated. Julienne the roasted chile and pepper and cut to about 2-inch lengths. Drain and pat dry the onion rounds. Add the peppers, onion rounds, and chiffonnade of basil to the marinated calamari and toss. Adjust the seasoning with salt and black pepper. Place 1 leaf of each lettuce on each of 4 plates. Divide the calamari salad among the 4 plates and garnish with a sprinkling of tomato and cucumber dice. Yield: 4 servings Recipe By : COOKING RIGHT SHOW #CR9745 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 17:19:33 -0500 (EST) From: Bill Spalding

NOTES

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Calamari Salad W/rice Wine and Sichuan Peppercorn Vinaig

1  Sweet red onion; sliced into 
1/4 c Finely diced cucumber; 
  Salt 
1/4 c Tomato; seeded finely diced 
1/4 c Fresh basil leaves; cut fine 
4  4 tender red oak and butter 
1 lb Cleaned calamari (bodies and 
  Rice Wine Vinaigrette with 
1 lg Red bell pepper; roast, peel 
1 lg Poblano chile; roast, peel,

Slice calamari bodies in half lengthwise. Score the inside surface in a  crosshatch pattern making sure not to cut all the way through.. In a  saucepan, bring 1 1/2 quarts of lightly salted water to a boil. Blanch the  scored bodies and the tentacles in the boiling water for 30 to 40 seconds.  With a slotted spoon remove them and place in an ice bath to cool quickly.  Drain and pat the calamari dry. Toss them in the vinaigrette and let  marinate for at least one hour refrigerated.    Julienne the roasted chile and pepper and cut to about 2-inch lengths.  Drain and pat dry the onion rounds. Add the peppers, onion rounds, and  chiffonnade of basil to the marinated calamari and toss. Adjust the  seasoning with salt and black pepper.    Place 1 leaf of each lettuce on each of 4 plates. Divide the calamari salad  among the 4 plates and garnish with a sprinkling of tomato and cucumber  dice.    Yield: 4 servings  Recipe By     : COOKING RIGHT SHOW #CR9745    Posted to MC-Recipe Digest V1 #304    Date: Fri, 15 Nov 1996 17:19:33 -0500 (EST)    From: Bill Spalding <billspa@icanect.net>

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Nutrition

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Serving Size: 1 Serving (454g)
Recipe Makes: 1 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 5mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0g		0 %
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Calories per serving: 1

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