Posted: Oct 10, 2012 12:15 PM by Ian Cross
Updated: Oct 10, 2012 2:13 PM
TUCSON - Today on News 4 Tucson Cooks at Noon, Jonathan Landeen, chef and owner of Jonathan's Cork, stopped by to make:
WARM CALAMARI SALAD
1 lb of cleaned Calamari (body sliced into thin rings)
1 Tomato (peeled, seeded and chopped)
2 Shallots ( minced)
½ Tsp Garlic (minced)
2 Green Onions (finely sliced)
1 tsp Cilantro (chopped)
2 tsp Dijon Mustard (strong)
½ cup Red Wine Vinegar
2 cups Olive Oil
Pinch of salt & black pepper to taste
Cook Calamari in boiling salted water for about 1 minute (About as long as it takes for the water to return to a boil)
Toss cooked, hot Calamari with chopped vegetable and herbs
Add ½ dressing and toss again
Place Calamari on side of plate and dress salad green with left over dressing
Serve with warm corn chips
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