Crispy Calamari Salad | The textures in this salad are what keeps you wanting more of this combo. It’s a fun build and makes for a great conversation, AND presentation. Not to mention it’s a simple form of a few delicious Italian recipes that include a wet calamari like fruiti di mare. Other Italian recipes with calamari and the vibrant radicchio.
First, let’s talk about the textures. The crisp and slightly bitter bite of radicchio contrasts beautifully with the tender, succulent calamari. The calamari itself brings a delightful chewiness to the mix. While the fresh seafood essence reminds you of the Italian classic, frutti di mare. It’s like a taste of the Mediterranean in every forkful.
But it’s not just the textures that make this salad special; it’s also the fun and interactive nature of building it. Assembling this dish becomes an engaging activity, perfect for dinner parties or gatherings with friends and family. Everyone can participate in creating their own perfect bite, choosing which elements to combine and savor. It fosters a sense of togetherness and makes for great conversation around the dinner table.
And then there’s the presentation. The vibrant colors of the radicchio and the glistening calamari create a visually stunning dish that’s as pleasing to the eyes as it is to the palate. It’s the kind of meal that’s begging to be shared on social media, a feast for both the senses and the camera lens.
In essence, this salad is a simple yet exquisite fusion of Italian flavors and a celebration of textures. It’s a testament to the artistry of cuisine, a dish that’s as enjoyable to make as it is to eat. So, the next time you’re looking for a culinary adventure that combines the best of Italian recipes with a playful twist, give this calamari and radicchio salad a try. It’s a gastronomic journey you won’t want to miss.
Crispy Calamari with Radicchio Salad
- 1 lb squid frozen and then thawed
- 1 tsp kosher salt
- ½ cup 2% milk
- 1 cup flour
- ½ tsp baking powder
- ⅓ cup cornstarch
- 1 lemon
- 1 cup radicchio chopped chunky
- ¼ cup olive oil
- 1 ½ cup grape seed oil vegetable oil is an option
- 2 tbs balsamic vinegar aged
- slice 1 lb squid thawed crosswise into ¾-inch rings.
- combine the 1 tsp kosher salt with the ½ cup 2% milk, place the squid in the milk and set in fridge for about 1/2 hour
- cut the 1 cup radicchio into 1/2" thick, 1" long strips, season with salt, toss with olive oil. Set aside.
- add 1 lb squid into the flour mixture and coat all over
- heat a pot or deep skillet with the 1 ½ cup grape seed oil or vegetable oil, on medium to high
- with a clotted spoon add the squid rings into the hot oil and flash fry for two and half minutes only
- line a plate with paper towel and remove squid, set on a plate. Repeat batches and season.
- gently fold the squid into the radicchio
- put all the ingredients in a cup size container and then flip it over onto a plate to form a mound of squid and radicchio for presentation.
- Drizzle 2 tbs balsamic vinegar all over salad and plate in a zig-zag