Seared Spicy Calamari Salad
Chef Cliff Wharton of TenPenh Restaurant - Washington, D.C.
Adapted by
January 2009
Yield: 4 Servings

1 pound calamari, cut into rings and tentacles
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon chopped, toasted cashews
1 teaspoon Sriracha sauce
Salt and pepper, to taste
1 ounce olive oil
2 ounces lime juice

To Assemble and Serve:
1 cup tatsoi
1 head Belgian endive, or more if desired

For the Calamari:
Mix together calamari, cilantro, mint, cashews, and Sriracha sauce in a bowl. Season to taste and set aside. Heat oil over high heat until smoking. Add calamari mixture to the hot pan and stir fry for 20 seconds. Deglaze pan with the lime juice. Remove from the heat.

To Assemble and Serve:
Place the tatsoi and endive on your serving plates and spoon the hot calamari mixture over top.