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Gallery Calamari, Chile, and Watermelon Salad Recipe Summary Servings: 6

Ingredients For the Dressing 1/4 cup rice-wine vinegar 4 1/2 teaspoons packed light-brown sugar 4 1/2 teaspoons fresh lime juice 1 piece (1 inch) fresh ginger, peeled and grated 1 garlic clove, minced 1/2 teaspoon coarse salt Freshly ground pepper, to taste For the Salad 1 pound calamari (bodies and tentacles), rinsed and dried 1 pound cockles or small clams, scrubbed 2 1/2 pounds seedless watermelon, cut into 1-inch cubes (3 cups) 3 scallions, white and pale-green parts only, thinly sliced on the diagonal 1/2 cup fresh cilantro, coarsely chopped, plus more for garnish 1/2 cup fresh mint, torn, plus more for garnish 1 fresh hot red chile, such as Thai chile, thinly sliced 1/3 cup Quick Pickled Red Onion

Gallery Calamari, Chile, and Watermelon Salad

Recipe Summary Servings: 6

Calamari, Chile, and Watermelon Salad

Calamari, Chile, and Watermelon Salad

Calamari, Chile, and Watermelon Salad

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1/4 cup rice-wine vinegar 4 1/2 teaspoons packed light-brown sugar 4 1/2 teaspoons fresh lime juice 1 piece (1 inch) fresh ginger, peeled and grated 1 garlic clove, minced 1/2 teaspoon coarse salt Freshly ground pepper, to taste

  • 1 pound calamari (bodies and tentacles), rinsed and dried 1 pound cockles or small clams, scrubbed 2 1/2 pounds seedless watermelon, cut into 1-inch cubes (3 cups) 3 scallions, white and pale-green parts only, thinly sliced on the diagonal 1/2 cup fresh cilantro, coarsely chopped, plus more for garnish 1/2 cup fresh mint, torn, plus more for garnish 1 fresh hot red chile, such as Thai chile, thinly sliced 1/3 cup Quick Pickled Red Onion

Directions

Make the dressing: Whisk together all ingredients in a bowl.

Make the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize. Insert a sharp knife into calamari bodies, cut along seam, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Cut in half lengthwise to form 2 pieces, then slice into triangles, each about 4 inches tall by 1 1/2 inches wide. (Leave tentacles whole, or halve if large.)

Blanch calamari in boiling water for 30 seconds. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain, and pat dry. Place calamari in a nonreactive bowl.

Put cockles into a saucepan, and cover with water by 1 inch. Cover, and simmer, until shells open, about 7 minutes. Drain; discard any unopened shells.

Add cockles, watermelon, scallions, cilantro, mint, chile, pickled onion, and dressing to calamari, and toss to combine. Garnish with cilantro and mint.

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All Reviews for Calamari, Chile, and Watermelon Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Calamari, Chile, and Watermelon Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest