Calamari, Chile, and Watermelon Salad
For the Dressing
- 1/4 cup rice-wine vinegar
- 4 1/2 teaspoons packed light-brown sugar
- 4 1/2 teaspoons fresh lime juice
- 1 piece (1 inch) fresh ginger, peeled and grated
- 1 garlic clove, minced
- 1/2 teaspoon coarse salt
- Freshly ground pepper, to taste
For the Salad
- 1 pound calamari (bodies and tentacles), rinsed and dried
- 1 pound cockles or small clams, scrubbed
- 2 1/2 pounds seedless watermelon, cut into 1-inch cubes (3 cups)
- 3 scallions, white and pale-green parts only, thinly sliced on the diagonal
- 1/2 cup fresh cilantro, coarsely chopped, plus more for garnish
- 1/2 cup fresh mint, torn, plus more for garnish
- 1 fresh hot red chile, such as Thai chile, thinly sliced
- 1/3 cup Quick Pickled Red Onion
Make the dressing: Whisk together all ingredients in a bowl.
Make the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize. Insert a sharp knife into calamari bodies, cut along seam, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Cut in half lengthwise to form 2 pieces, then slice into triangles, each about 4 inches tall by 1 1/2 inches wide. (Leave tentacles whole, or halve if large.)
Blanch calamari in boiling water for 30 seconds. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain, and pat dry. Place calamari in a nonreactive bowl.
Put cockles into a saucepan, and cover with water by 1 inch. Cover, and simmer, until shells open, about 7 minutes. Drain; discard any unopened shells.
Add cockles, watermelon, scallions, cilantro, mint, chile, pickled onion, and dressing to calamari, and toss to combine. Garnish with cilantro and mint.
SourceMartha Stewart Living, July 2007