Salad of Crisp Squid, Asparagus, and Tangerines

Photo: Charles Schiller

Crisp calamari provides protein andadds texture to our delightful spring salad,which also features tangerines and asparagus.


  • 2 tablespoons extra-virgin olive oil

  • ¾ cup plain breadcrumbs

  • ½ teaspoon dried oregano, crumbled

  • ½ teaspoon dried thyme, crumbled

  • ½ teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

  • 2 pounds squid, cleaned and cut into ¼-inch-thick rings

  • 1 pound medium asparagus, trimmed

  • 1 teaspoon red-wine vinegar

  • 1 tablespoon freshly squeezed tangerine juice

  • 8 cups (8 ounces) mixed salad greens

  • 1 medium red onion, peeled and thinly sliced into rings

  • 2 tangerines, peel and pith removed and cut into whole segments


  1. Preheat oven to 450 degrees. Brush two large baking sheets with 1 1/2 teaspoons oil each. Set aside.

  2. In a medium bowl, combine breadcrumbs, oregano, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Rinse, and drain squid (do not dry); add to breadcrumb mixture, and toss to coat well. Arrange squid in a single layer on prepared baking sheets. Transfer to oven; cook until golden and crusted underneath, about 10 minutes. Let stand 5 minutes, and loosen with a metal spatula.

  3. While squid is cooking, place asparagus in boiling water until crisp-tender, about 4 minutes. Rinse with cold water to stop cooking, and drain well. Slice diagonally into 1/4-inch lengths.

  4. In a large bowl, whisk together vinegar, tangerine juice, and remaining tablespoon oil. Add greens, onion, asparagus, and tangerines; season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange on a platter, layered with squid.

Related Articles