Crispy Calamari Salad Recipe
Shredded Kale, Hearts of Palm, Chayote, Treviso, Cashews, Coconut, Banana, Orange Sesame Dressing
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Ingredients
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Salad Base
Crunch & Garnish
Crisp Coating & Frying
Orange Sesame Dressing
Finishing
Method
Salad Base
- 1
Prepare greens and vegetables
Wash the kale thoroughly, remove thick stems, and shred into thin ribbons. Place shredded kale in a large mixing bowl. Add the thinly sliced hearts of palm, julienned chayote, and thinly sliced treviso. Toss gently to combine.
- 2
Add fruit elements
Segment one medium orange and remove pith and membrane (supremes). Add orange segments to the bowl. Slice the banana on the bias and hold on a small plate; add just before serving to avoid browning.
Crisp Coating & Frying
- 3
Make quick batter
In a small bowl, whisk together 1 tablespoon all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon fine salt and 1/2 teaspoon black pepper. Gradually whisk in 1/4 cup cold sparkling water (or beer) until you have a thin, slightly thickened batter—enough to lightly coat the calamari. Batter should be cold and bubbly.
- 4
- 5
Fry calamari
Working in a single layer, toss the drained and patted-dry calamari rings and tentacles in the batter to coat lightly. Fry in batches for 45–60 seconds per batch until golden and crisp. Use a slotted spoon to transfer fried calamari to a paper-towel-lined plate to drain. Lightly season with a pinch of salt while hot.
Orange Sesame Dressing
- 6
Whisk dressing
In a small bowl or jar combine 1/4 cup fresh orange juice, 2 tsp rice vinegar, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp honey, 1/2 tsp grated fresh ginger, and 1/2 tsp minced garlic. Add 1 tbsp neutral oil and 1 tsp toasted sesame seeds. Season with 1/4 tsp salt and 1/8 tsp black pepper. Whisk vigorously (or shake in a jar) until emulsified and slightly thickened. Taste and adjust sweetness or acidity to preference.
Crunch & Garnish
- 7
Toast coconut and chop cashews
In a small dry skillet over medium heat, toast 2 tablespoons shredded coconut, stirring constantly, until lightly golden, about 1–2 minutes. Remove from heat and let cool. Roughly chop 1 tablespoon unsalted cashews and keep aside.
Assemble & Finish
- 8
Massage kale and dress
Pour about half of the orange sesame dressing over the shredded kale mixture. Using clean hands, gently massage the dressing into the kale for 30–45 seconds until the leaves soften and darken slightly. Add more dressing to taste, but reserve a little for serving.
- 9
Combine salad components
Transfer the dressed kale mixture to a serving plate or platter. Arrange treviso, hearts of palm, chayote, orange supremes, and banana slices attractively on top. Scatter the crispy fried calamari over the salad.
- 10
Add crunch and garnish
Sprinkle the toasted coconut and chopped cashews over the salad. Scatter fresh cilantro leaves if using. Finish with a light drizzle of the remaining dressing and a sprinkle of toasted sesame seeds.
- 11
Serve
Serve immediately while calamari is still warm and crisp. Offer lime wedges on the side for squeezing over the salad.