From: Chef Richard Sederholt, Scottsdale Plaza Resort, Scottsdale, AZ.
Yield: 2 servings.
CALAMARI:
2 cups vegetable oil, for frying
1/2 cup all-purpose flour
1 tsp. corn starch
pinch of kosher salt
pinch of black pepper
6 oz. calamari, cleaned and cut into rings
VINAIGRETTE:
1 Sunkist Honey Mandarin Orange, peeled
1 clove fresh garlic
1 shallot, peeled
3 fresh basil leaves
1/2 tsp. honey
1/4 cup rice wine vinegar
1 cup cottonseed oil
to taste, salt and black pepper
SALAD:
4 cups assorted baby greens, washed and cleaned
1/4 cup Sunkist Pummelo wedges, chopped
1/4 cup red onion, halved and thinly sliced
1 red bell pepper, roasted, peeled, seeded and cut into strips
For calamari: Place the oil in a 10" heavy skillet and heat to 360°F. Mix flour, corn starch, salt and pepper in a bowl. Wash calamari under cold water and drain. Keep it wet for coating. Place wet calamari in with flour mixture by tossing it in a colander over a trash can. Gently place coated calamari in oil, and fry until golden brown. Using a slotted spoon, remove from oil and drain in a paper towel. Season with salt to taste.
For vinaigrette: Place the honey Mandarin orange, garlic, shallot, basil, honey and rice wine vingar in a blender; purèe. Slowly add the oil in a steady stream until emulsified.
Taste and season with salt and pepper. Strain orange skins out. Refrigerate in a non-reactive container (stainless steel, glass or plastic).
For salad: Place baby greens in large bowl; add pummelo wedges, red onion, and roasted pepper. Toss with some of the vinaigrette. Place on two serving plates, or serve family style. Top the salad with crispy fried calamari and drizzle calamari with some of the vinaigrette.
Photo Credit: Sunkist