Calamari & Carrot Salad

Recipe courtesy of Michael Anthony, Executive Chef, Gramercy Tavern.

Yield

6 servings

Ingredients

Cured Meyer Lemons

- 25 Meyer Lemons

- 1 quart salt

- 1/2 quart sugar

- 1 oz black pepper

- 1 oz fennel seed

- 1 oz cumin

- 1 oz coriander

- 1/2 oz chile flakes

- 2 pieces star anise

- 5 cardamom pods

- 1/2 quart lemon juice

Lemon Vinaigrette

- Lemon juice

- 1 pint lemon oil

- 3 tbsp wild flower honey (Hamptons Honey)

- 3 tbsp onion puree

- 3 tbsp white wine vinegar

- 3 tbsp olive oil (Terre Bormane)

- salt to taste

- pepper to taste

Onion Puree

- 10 yellow onions, medium, julienned

- 3 tbsp olive oil, plus more for blending

- 3 tbsp water

Salad Ingredients

- 8 cured meyer lemons

- Rinds from 2 meyer lemons

- 5 garlic, whole heads

- 4 cups lemon vinaigrette (approx. to cover)

- 1lb calamari, cleaned, bodies open

- salt to taste

- pepper to taste

- olive oil as needed

- 8 yellow carrots, julienned

- 4oz Italian parsley, picked and chopped

- 4 oz pine nuts, toasted

- Mizuna lettuce, to taste (as garnish)

- 2 tbsp wasabi tobiko

Directions

Cured Meyer Lemons

1. Wash lemons and cut into quarters leaving one end in tact.

2. Place black pepper, fennel seed, cumin and coriander in a hot frying pan and toast until fragrant.

3. In a large, air tight container combine all ingredients.  Let cure 1 month under refrigeration.

Lemon Vinaigrette

1. Combine lemon juice, honey, onion puree and white wine vinegar.

2. While whisking, slowly drizzle in lemon oil to form an emulsion.

3. Whisk in olive oil.

4. Season with salt and pepper.

Onion Puree

1. Sweat onions in olive until tender.

2. Add water as needed to avoid color.

3. Puree in blender with olive oil until smooth.

Method for Assembly of Salad

1. Juice and strain cured lemons. Mix with meyer lemon rinds and garlic heads. This forms the marinade.

2. Season calamari with salt, pepper and olive oil and lightly sauté.

3. Cut calamari, separating the bodies from the tentacles. Cut the bodies into thin julienne. Cut tentacles into similar size pieces.

4. Mix with marinade and cover with lemon vinaigrette. Let sit at room temperature for 1 hour.

5. Mix carrot julienne, parsley, toasted pine nuts and calamari just before serving.

6. Garnish with mizuna lettuce.

7. Stir wasabi tobiko into 1 cup lemon vinaigrette.  Drizzle on plate around calamari just before serving.

Recipe from chef Michael Anthony

- Chef Q & A: Michael Anthony

- Recommendations: Michael Anthony

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