Fried Calamari Salad
1200 Bistro & Lounge
Chef Chet Wallenstein

1 pound calamari, tubes only
1 cup fine grade cornmeal
1 cup cherry tomatoes, halved lengthwise
1 head frisee
¼ head radicchio
1/3 cup capers, drained and rough chopped
½ cup Mama Lil's peppers, drained of oil
½ cup Gremolata (see below)
1/3 cup Lemon Oil (see below)
½ cup toasted pine nuts
2 quarts oil for frying
- kosher salt and pepper to taste
- toasted pine nuts for garnish

Cut calamari tubes into ¼ inch tubes and reserve in refrigerator.

Trim all dark green from frisee and cut at core; set pale leaves in a stainless steel bowl. Cut radicchio into thin strips and add to salad bowl. Add tomato, capers and gremolata to salad bowl.

Heat oil in a heavy-bottomed saucepan to 375 degrees. Dust calamari with cornmeal and put in a sifter, shake off excess cornmeal.

Drop calamari into oil and fry until golden brown, about thirty seconds; remove calamari with a kitchen 'spider' (mesh strainer) onto paper towel. Once excess oil is gone, add to salad bowl. Add lemon and season to taste with salt and pepper.

Toss salad and divide onto 4 plates: garnish with pine nuts.

LEMON OIL
2 parts extra virgin olive oil
1 part lemon juice

GREMOLATA
2 parts finely chopped parsley
1 part chopped shallot, minced
1 part Meyer lemon zest

Wine recommendation from Michael Teer from Pike and Western Wines:

Serve with a 2005 Matthews Sauvignon Blanc