Napa Cabbage & Calamari Salad Recipe

Preparation Instructions

1. 1

   Prepare the Haricots Verts

   Bring a pot of salted water to a boil. Add the haricots verts and blanch for 3-4 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop cooking. Once cooled, drain again and set aside.

2. 2

   Cook the Calamari

   In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the sliced calamari and cook for 2-3 minutes until opaque and cooked through. Remove from heat and let cool.

3. 3

   Make the Dressing

   In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and black pepper until smooth. Adjust seasoning to taste.

4. 4

   Assemble the Salad

   In a large bowl, combine the napa cabbage, haricots verts, cooked calamari, and chopped basil. Drizzle with the tahini dressing and toss gently to combine.

5. 5

   Serve

   Serve the salad immediately, garnished with additional basil leaves if desired.