Sous Vide Calamari Salad
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Ingredients for 2
8 ounces squid bodies, cleaned and sliced into thin rings
2 tablespoons extra virgin olive oil
4 tablespoons oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar
1 tablespoon freshly squeezed lemon juice
2 teaspoons balsamic vinegar
1 teaspoon honey
Salt and freshly ground black pepper
2 cups all-purpose flour
3 large eggs
2 cups fine breadcrumbs
Canola oil, for frying
2 cups mixed baby lettuces
4 teaspoons pine nuts, toasted
Lemon wedges, for serving
Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).
Place the squid in a large zipper lock or vacuum seal bag bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours.
Meanwhile, prepare the dressing: Whisk together sun-dried tomato oil, lemon juice, balsamic vinegar, honey, and remaining tablespoon olive oil in a small bowl. Season to taste with salt and pepper.
About 5 minutes before the squid are finished, prepare the ingredients for breading. Pour flour into a shallow bowl. Beat eggs in a second shallow bowl. Pour breadcrumbs in a third shallow bowl and season with salt and pepper.
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry. Discard any cooking liquid.
Heat the canola oil to 375ºF in a large saucepan over medium heat.
Dip the squid into the flour and toss to coat. Remove from the flour and transfer to the eggs. Toss to coat and transfer to the breadcrumbs. Toss to coat.
In batches, transfer squid to the hot oil. Fry, stirring gently, until golden brown, about 1 minute. Transfer to a paper towel-lined plate to drain. Return oil to 375ºF and repeat with remaining squid.
In a medium bowl, combine lettuce and sun-dried tomatoes. Toss with dressing. Place calamari on top of dressed greens and top with pine nuts. Serve with lemon wedges.