Try this Calamari Salad W/rice Wine and Sichuan Peppercorn Vinaig recipe, or contribute your own.
Suggest a better descriptionSlice 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
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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