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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Finishing Steps
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Step 0
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.
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Step 1
Heat the canola oil to 375ºF in a large saucepan over medium heat.
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Step 2
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.
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Step 3
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.
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Step 4
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.