Spicy Calamari Salad with Sweet and Sour Dressing
Squid is a beloved seafood in the Greek diet and this yummy Calamari Salad with sweet and sour dressing is perfect as a main course or side dish. Greeks love seafood and there are countless delicious Greek seafood recipes, both for salads and as main courses. Squid is particularly beloved. Squid is rich in protein, omega-3 fatty acids, vitamin C, iron, and calcium. If you're not a fan of squid, you can easily substitute other seafood such as shrimp, crab, mussels or scallops.
- 4 radishes, trimmed and sliced very thin
- 4 cups torn or coarsely shredded Romaine or other lettuce
- 3 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp petimezi (grape molasses)
- 1/2 cup plus 1 Tbsp extra-virgin Greek olive oil
- 4 cleaned squid tubes cut into 1/4 inch thick rings, and tentacles left whole
- 8 teardrop or cherry tomatoes halved
- 12 Kalamata olives pitted or a mix of Halkidiki (large green olives) and Kalamata olives
- 2 cups cooked quinoa, cooked according
- 1/2 tsp cayenne pepper
- Greek sea salt or fleur de sel and freshly ground pepper
- 2 Tbsp of sesame seeds to garnish, optional
Soak the radish slices and the lettuce pieces in a bowl of ice water to crisp. Drain and pat dry just before using.
In a bowl, whisk together the vinegar, petimezi, mustard and 1/2 cup of olive oil. Season the vinaigrette with salt and pepper.
In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute.
Drain the iced vegetables and pat dry thoroughly. Add the quinoa, tomatoes, olives, and squid, and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish to taste with the hot paprika, fleur de sel, and sesame seeds.