Crispy Calamari with Greens and Miso Vinaigrette
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Ingredients & Equipment
What we send
- 10 ouncescalamari rings
- 2 tablespoonspeanuts
- 1/8 ouncecilantro
- 1/2 cuprice flour
- 2 packetshoney
- 1 tablespoonmiso paste
- 2 tablespoonsrice wine vinegar
- 1 teaspoonsesame oil
- 1 teaspoonsesame seeds
- 5 ouncesmixed lettuces
- 1/2 cupshredded red cabbage
- 1 cupshredded carrots
What You’ll Need
- large resealable plastic bag (optional)
- 10" medium high-sided pan
- Crustacean Shellfish
On a large plate, pat calamari dry with paper towel. Roughly chop peanuts. Rinse cilantro, then pick leaves, discarding stems.
In a large shallow bowl or resealable plastic bag, combine rice flour, ½ teaspoon salt, and pepper as desired. Add calamari and turn to coat, then transfer to a plate, shaking off excess flour. In a medium high-sided pan, heat enough canola oil to reach about ¼ inch up sides of pan over medium heat.
When oil is shimmering, add 1 piece calamari to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Working in batches, fry calamari in an even layer, until golden, 2-3 minutes per side. Using a slotted spoon, transfer to a paper towel–lined plate to drain.
Drizzle 1 packet honey over fried calamari and sprinkle with ¼ teaspoon salt and pepper as desired. Set aside until ready to serve.
Make miso vinaigrette
In a large bowl (big enough for the salad), whisk together miso paste, rice wine vinegar, and remaining honey. Whisking continuously, slowly add sesame oil and 1 tablespoon canola oil until fully combined. Whisk in sesame seeds.
Finish salad and plate calamari
Add slaw mix, lettuce, and cilantro to bowl with miso vinaigrette and toss to coat. Divide salad between serving plates, top with calamari, and garnish with chopped peanuts. Dig in!