Citrus Poached Calamari Salad with Blood Oranges and Frisee
Vito Polosa, owner of Aroma NY, one of the top 10 wine bars in New York City, offers us the secrets to his delicious calamari salad recipe.
-Courtesy of Vito Polosa of Aroma NY, aromanyc.com, voted one of the Top 10 Wine Bars in NYC
This is a great, simple and light main course salad for the spring or summer.
Makes 4 Servings
3 blood or naval oranges
3 or 4 bay leaves
3 pounds of fresh calamari, cut into 2 1/2 inch circles
2 tablespoons extra virgin olive oil
2 tablespoon olives, sliced
6 to 8 mint leaves
2 celery stalks, thinly sliced
1 head of frisee, washed and cut into bite sized pieces
1 bulb of fennel, cored and thinly sliced
Red pepper flakes
1. In a large pot bring 2 quarts of water, the skins of the oranges and bay leave to slow boil. Put the calamari into a colander or steaming basket and place them over the boiling water. Steam until cooked through, about 5 minutes. Put the calamari into the refrigerator for 10 minutes, until cool.
2. Meanwhile, slice the oranges in to circles and put into a serving bowl. When the calamari are cool, toss them with the oranges and add the oil, olives, mint leaves, celery, frisee, fennel and salt and red pepper flakes and salt to taste. Toss to combine, and serve. Buon appetito!