Provided by Melissa Clark
Categories weekday, salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the dressing, in a small bowl whisk together the lemon juice, 1/2 teaspoon salt and pinch of pepper until the salt dissolves. Whisk in the olive oil.
- To prepare the squid and lemon, cut the squid tentacles in half and the bodies into 1/4-inch rings. Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds. In a wide shallow bowl, whisk together the cornmeal, flour, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge the squid and lemon slices in the cornmeal mixture.
- Heat 1/2 inch oil to 350 degrees in a large, straight-sided skillet. Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch. Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt. Repeat with the squid, followed by the lemon slices.
- In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing. Add the Parmesan and toss gently once more. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 1 gram
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Morgan Booksh
[email protected]This recipe is too complicated. I prefer simpler recipes with fewer ingredients.
Mujahid abass
[email protected]I'm not sure what went wrong, but my calamari turned out rubbery. I followed the recipe exactly, so I'm not sure what happened.
NA Fi
[email protected]This is the best calamari salad I've ever had. The calamari is so crispy and flavorful, and the dressing is amazing.
Brook Woods
[email protected]I made this salad for a potluck, and it was a huge hit. Everyone loved the unique flavor combination.
lisa drouin
[email protected]This salad is a great way to get your kids to eat seafood. My kids love the crispy calamari, and they always ask for seconds.
Professional Mehndi
[email protected]I'm not a huge fan of calamari, but I really enjoyed this salad. The calamari was cooked perfectly, and the dressing was delicious.
Fatima Gull
[email protected]This salad is so easy to make, and it's always a hit with my family. I usually serve it as a main course, but it also makes a great appetizer or side dish.
Bal Tal
[email protected]I love the combination of flavors in this salad. The calamari is salty and crispy, the maitake mushrooms are earthy and savory, and the lemon-herb dressing is bright and refreshing.
Max Singh
[email protected]This recipe is a great way to use up leftover calamari. I had some leftover from a seafood boil, and this salad was the perfect way to use it up.
Newton Kalu
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. The calamari is always cooked perfectly, and the dressing is so light and refreshing.
zzani Tariq
[email protected]This calamari salad was a hit at my dinner party! The calamari was crispy and flavorful, and the lemon-maitake dressing was the perfect complement. I will definitely be making this again.