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Calamari Salad

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(Recipe ID: 191)

Serves 6

Preparation time: 20 minutes; Cook time: 1 minutes

Source: Vito De Carolis

Squid is delicious in this salad; just do not overcook!


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 3 pounds Calamari, cleaned
  • 15 Lettuce leaves (such as oakleaf) torn
  • 2 teaspoons Coarse sea salt (such as Hiwa Kai) to finish *
  • 6 tablespoons Rice vinegar
  • 3 tablespoons Dry mustard powder mixed with 3 tablespoons water, to taste
  • 3 tablespoons Ginger, finely shredded
  • 3 tablespoons Rice wine
  • 3 tablespoons Sesame oil
  • 6 teaspoons Extra Virgin Olive Oil *
  • 4 teaspoon Sugar
  • Sea salt and black peppercorn, freshly ground to taste *


  1. Score the calamari on the inside in a criss-cross pattern.
  2. Cut into bite-sized pieces and set aside while making the dressing.
  3. Mix the dressing ingredients in a bowl large enough to hold the calamari and season to taste with sea salt and freshly ground black pepper.
  4. In a pot of boiling salted water, blanch the calamari for 20-25 seconds-the timing depends on the thickness of the calamari.
  5. As soon as they curl, remove using a slotted spoon and drain well. 
  6. Do not overcook.
  7. Add calamari to dressing, toss to coat, add lettuce, sprinkle with the black salt and serve immediately.

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