Recipe - Calamari Salad Wrice Wine And Sichuan Peppercorn Vinaig

1 pound Cleaned calamari (bodies and
tentacles)
Rice Wine Vinaigrette with
Sichuan Pepperc; recipe fol
1 lg Poblano chile; roast, peel,
& seed
1 lg Red bell pepper; roast, peel
& seed
1 Sweet red onion; cut or sliced up into
thin rin
One fourth cup Fresh basil leaves; cut fine
chiffonnade
Salt and freshly ground
pepper
4 tender red oak and butter
lettuce leaves
One fourth cup Tomato; seeded finely minced
One fourth cup Finely minced cucumber;
seeded, peeled

Slice 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 One half 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 2inch 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 MCRecipe Digest V1 #304

Date: Fri, 15 Nov 1996 17:19:33 0500 (EST)

From: Bill Spalding billspa@icanect.net