Author Notes
This salad is my variation of a traditional Mimosa. I also make this salad with crab meat, and for special events with lobster. I am stir-frying calamari to give them more flavor.
Everybody knows that Squid (calamari) becomes though when overcooked; that’s why I pay special attention when cooking, and also fry it without a batter.
—Kukla
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Ingredients
- For the salad.
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• 1 pound Calamari (Squid) cleaned, washed, and pat dry
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• 2 medium shallots or 1 red onion sliced in very thin rounds
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• 5 hard boiled eggs
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• 1 tablespoon oil
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• 2 carrots cut in thin strips and blanched
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• Salt & freshly ground pepper to taste
- Lemon Tarragon Dressing:
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• 3 lemons, juiced
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• 3 tablespoons prepared mayonnaise
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• 1 teaspoon Dijon mustard
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• ½ cup olive oil
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• Salt& freshly ground pepper
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• 1 tablespoon capers in vinegar (drained)
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• 1 tablespoon chopped fresh tarragon leaves
Directions
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To make the dressing:
Whisk together lemon juice, mayonnaise, mustard, salt and pepper in a medium bowl. Slowly whisk in olive oil until emulsified, mix- in capers and tarragon.
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Organize the cooking with the final assembly in mined.
1. Boil the eggs, cool and peel; and then cut in half lengthwise.
2. Separate yolks from the whites. Slice the egg whites in thin half-moon slices.
Blanch the carrot strips in salted water for 10 minutes.
4. Slice only calamari body’s in1/8-inch rounds, leave the tentacles whole.
5. Heat a frying pan over medium-high heat, add the tablespoon oil.
6. When oil is hot add the calamari slices and stir-fry just for (about 11/2 to 2 minutes).
7. Transfer to a plate lined with paper towels to drain, sprinkle with salt and pepper.
8. Repeat the same with the tentacles. Drain on another plate, you will need them later for decoration.
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To assemble the salad:
1. On a nice platter layer all ingredients in this order: egg whites, carrots, shallots, and squid.
2. In between each layer spread lemon dressing.
3. Repeat as many times as you need to use-up all the ingredients, and dressing.
4. The top layer should be crumbled egg yolks.
5. Decorate with the reserved fried tentacles.
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