Iceberg Babies® Calamari Salad

YIELD

8 servings

INGREDIENTS

  • 8 Garden Hearts® Iceberg Babies®
  • 2 lbs fresh calamari with tentacles
  • 2 tbsps grapeseed oil
  • 2 tbsps fresh garlic, roughly chopped
  • 1/4 tsp red chili flakes, crushed
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 cup Cabernet Sauvignon
  • 1 lemon
  • fresh parsley

MARINADE

  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 3 tbsp parsley, chopped
  • 3 shallots, finely sliced
  • 1 cup green olives, sliced

METHOD

  1. Cut off the Iceberg Babies® stem, rinse under cold water, and allow to drip-dry completely.
  2. Cut a generous slice from the bottom (stem side) of the lettuce, about 1/4 of the head, and remove some of the inner leaves to create a bowl.
  3. Chiffonade removed lettuce and set aside.
  4. Clean calamari tubes and tentacles; cut tubes into rings.
  5. Heat grapeseed oil in a large saute' pan, add calamari, and saute' for one minute.
  6. Add garlic, chili flakes, salt and pepper, and continue saute'ing for another 2 minutes.
  7. Add wine and simmer/reduce for 10 minutes.
  8. Remove from heat, allow to cool, and drain off the liquid.
  9. Combine olive oil, red wine vinegar, parsley, shallots and green olives; toss well with the calamari and let marinate a minimum of 3 hours.
  10. Place the Iceberg Babies® lettuce bowl on a bed of lettuce chiffonade to stabilize the plate and fill with the calamari.
  11. Garnish with lemon slice and a sprig of fresh parsley.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."