Calamari Chile And Watermelon Salad Recipes

Steps:

• Make the dressing: Whisk together all ingredients in a bowl.
• Make the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize. Insert a sharp knife into calamari bodies, cut along seam, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Cut in half lengthwise to form 2 pieces, then slice into triangles, each about 4 inches tall by 1 1/2 inches wide. (Leave tentacles whole, or halve if large.)
• Blanch calamari in boiling water for 30 seconds. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain, and pat dry. Place calamari in a nonreactive bowl.
• Put cockles into a saucepan, and cover with water by 1 inch. Cover, and simmer, until shells open, about 7 minutes. Drain; discard any unopened shells.
• Add cockles, watermelon, scallions, cilantro, mint, chile, pickled onion, and dressing to calamari, and toss to combine. Garnish with cilantro and mint.

Steps:

• To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
• Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.

Steps:

• Make the dressing:
• Combine all the dressing ingredients in a blender and blend on high speed until smooth, about 2 minutes. It keeps in an airtight container in the fridge for up to 3 days. Shake well before using.
• Make the salad:
• Cut the watermelon into 3 x 1 x 1-inch sticks, flicking out seeds as you go. You will have about 6 cups. Chill the watermelon in the fridge for at least an hour.
• Combine the chilled watermelon and onion in a large mixing bowl and season all over with the flaky salt. Add the berries, lemongrass, and dressing, then toss gently but well. Drizzle on the olive oil, add the herbs, and gently toss once more. Transfer to a platter to serve.