Calamari Ceaser Salad

I absolutely love this salad. The key to cooking calamari is you don't fry it until it's golden brown but just long enough that the breading begins to turn brown.  A local chef told me that you cook calamari for either 1 minute or 2 hours.  If you've ever had chewy calamari you know what I mean.  These practically melt in your mouth.

Calamari Ceaser Salad
(Serves 6)
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Calamari Ingredients:
1 lb calamari, cleaned and cut into rings
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon cornstarch
oil for frying

Croutons:
1 loaf of day old french bread cut into 1" cubes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
oil

Caesar Dressing Ingredients:
1 egg
1 to 2 teaspoons finely chopped garlic
1 anchovy fillet, mashed
Pinch of coarse salt
2 tablespoons lemon juice
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese

1 head Romaine lettuce torn into bite sized pieces

Directions:

  1. Rinse the calamari and pat dry with a paper towel.

  2. Beat the egg and milk together in a shallow bowl.

  3. Mix the flour, salt, pepper, garlic and cornstarch together in another shallow bowl.

  4. Dredge the calamari in the egg mixture and then into the flour mixture and set aside.

  5. Put 3" of oil into a deep pan and heat to 350°.

  6. Fry the calamari until lightly browned and set on paper towels to drain.

  7. Mix all crouton ingredients together and bake in a 350° oven, stirring to toast all sides.

  8. Boil enough water to cover the egg in a pan.

  9. Once it comes to a boil turn it off and put the egg in the boiling water and let it set for 5 minutes.

10. Immediately submerge the egg into cold  water until it cools enough to handle.

11. Mix the egg, 1/2 the parmesan cheese and the remaining dressing ingredients in the bottom of the salad bowl.

12. Add the romaine lettuce and croutons and toss to coat.

13. Put the calamari on top of the salad and sprinkle with remaining parmesan cheese. Serve.