Chingal0

Fried Calamari Salad

For dressing
1/2 cup rice vinegar*
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons light yellow miso*
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
2 garlic cloves, minced
1 teaspoon hot chili oil*
1/2 cup vegetable oil

For salad
1 chayote squash, peeled, cored, diced
1 head curly endive, thinly sliced
1 head radicchio, thinly sliced
1 1/3 cups sliced drained canned hearts of palm
1/3 cup chopped fresh mint

1/2 cup all purpose flour
1/2 cup cornstarch
Vegetable oil (for frying)
2 pounds cleaned calamari with tentacles, bodies cut into 1/2-inch-wide rings

1/2 cup flaked sweetened coconut
1 cup lightly salted roasted cashews

For dressing: Whisk first 7 ingredients in medium bowl until miso dissolves. Gradually whisk in 1/2 cup vegetable oil.

For salad: Cook chayote in medium saucepan of boiling salted water just until tender, about 5 minutes. Drain; cool. Combine chayote, endive, radicchio, hearts of palm and mint in large bowl.

Mix flour and cornstarch in pie dish. Add enough vegetable oil to heavy large pot to reach depth of 3 inches. Heat to 350°F. Sprinkle calamari with salt and pepper. Dredge calamari in flour mixture; shake off excess. Working in batches, add calamari to pot and deep-fry just until crisp and brown, about 3 minutes per batch. Using slotted spoon, transfer calamari to paper towels and drain.

Add calamari to bowl with chayote salad; add coconut, cashews and 2/3 cup dressing and toss to coat. Divide salad among 8 plates and serve.

Makes 8 appetizer sized salads.

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