| This dish combines Spanish
flavor with Asian nuances, resulting in a brightly flavored
salad that’s substantial enough to be served as a main
course. You may wish to substitute shrimp for calamari in
this recipe.
Yield: 4 Servings
Ingredients:
Ó SpanAsian Seasoning Mix:
- 6 tablespoons Spanish paprika
- 4 teaspoons Hungarian paprika
- 2 tablespoons sea salt
- ¼ teaspoon celery salt
- 1 ½ teaspoons ground white pepper
- 1 ½ teaspoons ground black pepper
- ¾ teaspoon ground coriander
- 2 tablespoons cumin
- 4 teaspoons dried Greek oregano
- 1 tablespoon dried leaf marjoram
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- ¾ teaspoon chili flakes
- ½ teaspoon cayenne pepper
- 4 teaspoons chopped dried ancho chilies
Ó House Dressing:
- ½ small yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons sea salt, plus a pinch
- ½ cup plus 1 teaspoon water
- ¾ teaspoon cornstarch
- 3 ounces vinegar
- ½ ounce sugar
- 1 teaspoon sweet yellow mustard
- ½ teaspoon freshly ground white pepper
- ¼ teaspoon chopped thyme
- ¼ teaspoon chopped rosemary
- ¼ teaspoon chopped marjoram
- ¼ teaspoon chopped parsley
- ¾ cup vegetable oil
Ó Asian Dressing:
- 1 ½ cups soy sauce
- ½ cup orange juice
- ¼ cup rice wine vinegar
- 1 cup mirin
- ¼ cup cider vinegar
- 4 ounces pickled ginger
- 3 tablespoons shichimi togarashi
- 1 tablespoon ginger root powder
- 1 cup sesame oil
Calamari Salad:
- ¼ cup extra virgin olive oil
- ½ pound baby calamari, sliced
- 2 tablespoons sliced garlic
- 1 tablespoon dry white wine
- 1 tablespoon Ó SpanAsian Seasoning Mix
- 1 tablespoon lemon juice
- 1 tablespoon chopped flat-leaf parsley
- 24 ounces mixed greens
- ¼ cup Ó House Dressing
- ¼ cup Ó Asian Dressing
- ¼ cup sun-dried tomatoes, julienned
- ½ small yellow onion, thinly sliced
Method:
For the Ó SpanAsian Seasoning Mix:
Mix all ingredients well to combine. Place in an airtight
shaker with lid, and store in a cool, dark area for up to
3 months.
For the Ó House Dressing:
Sweat the onion and garlic in a 2-quart saucepan over medium-high
heat. Add a pinch of salt. Create a slurry by whisking together
a teaspoon of water with the cornstarch in a small bowl until
smooth. Combine water, vinegar, sugar, salt, mustard, pepper,
thyme, rosemary, marjoram, and parsley to the onion-garlic
mixture. Bring to a boil, stirring occasionally. When reduced
by one-third, whisk in the cornstarch slurry. Bring back to
a boil, and then remove from heat. Allow to cool completely.
Pour the cooled mixture into a large bowl. Add the oil in
a slow, steady stream, and whisk to emulsify. Pass through
a fine-mesh sieve to remove the solids. Use immediately or
refrigerate for up to 2 weeks.
For the Ó Asian Dressing:
Combine soy sauce, orange juice, vinegar, mirin, vinegar,
ginger, shichimi togarashi, and ginger root powder in a food
processor, and process until well combined. Add the oil in
a smooth, steady stream to emulsify. Use immediately or refrigerate
for up to 48 hours.
For the Calamari Salad:
Heat oil in a large sauté pan over high heat. Add the
calamari and the garlic, and sauté about 2 minutes.
Add the wine. Remove from heat, and season with the Ó
SpanAsian Seasoning Mix and lemon juice. Sprinkle with the
chopped parsley. In a large bowl, gently toss the mixed greens
with the Ó House and Asian Dressings. Add the tomatoes
and onion, and toss.
To Assemble and Serve:
Place the greens in serving dishes, and top with the sautéed
calamari.
Wine Pairings:
Hidalgo La Gitana Mazanilla, Sanlúcar de Barrameda,
Spain
Bodegas González Lara, Fuente del Conte, Rosado de
Tempranillo Cigales, Spain
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