Calamari and Carrot Salad Recipe
Recipe by Michael Anthony, Executive Chef, Gramercy Tavern.
Summary
Ingredients
8 cured Meyer lemons (see recipe below)
2 Meyer lemons, rinds only
5 whole heads of garlic
4 cups lemon vinaigrette, to cover
1 lb. calamari
Salt, to taste
Pepper, to taste
Olive Oil, as needed
8 yellow carrots, julienned
4 oz. Italian parsley, picked and chopped
4 oz. pine nuts, toasted
Mizuna lettuce, to taste and garnish
2 Tbsp. wasabi tobiko
For the cured meyer lemons-
25 meyer lemons
1 quart salt
½ quart sugar
1 oz. black pepper
1 oz. fennel seed
1 oz. cumin
1 oz. coriander
½ oz. chile flakes
2 pieces star anise
5 pieces cardamom pods
½ quart lemon juice
For the lemon vinaigrette-
1 pint lemon juice
1 pint lemon oil
3 Tbsp. wild flower honey (Hampton’s Honey)
3 Tbsp onion puree (see recipe below)
3 Tbsp. white wine vinegar
3 Tbsp. olive oil (Terre Bormane)
Salt, to taste
Pepper, to taste
For the onion puree-
10 yellow onions, medium, julienne
3 Tbsp. olive oil plus more for blending
3 Tbsp. water
Directions
• Juice and strain cured lemons. Mix with meyer lemon rinds and garlic heads. This forms the marinade.
• Season calamari with salt, pepper and olive oil and lightly saute.
• Cut calamari, separating the bodies from the tentacles. Cut the bodies into thin julienne.
Cut tentacles into similar size pieces.
• Mix with marinade and cover with lemon vinaigrette. Let sit at room temperature for 1
hour.
• Mix carrot julienne, parsley, toasted pine nuts and calamari just before serving.
• Garnish with mizuna lettuce.
• Stir wasabi tobiko into 1 cup lemon vinaigrette. Drizzle on plate around calamari just before serving.
For the cured meyer lemons-
• Wash lemons and cut into quarters leaving one end in tact.
• Place black pepper, fennel seed, cumin and coriander in a hot frying pan and toast until
fragrant.
• In a large, air tight container combine all ingredients. Let cure 1 month under refrigeration.
For the lemon vinaigrette-
• Combine lemon juice, honey, onion puree and white wine vinegar. While whisking, slowly
drizzle in lemon oil to form an emulsion. Whisk in olive oil.
• Season with salt and pepper.
For the onion puree-
• Sweat onions in olive until tender. Add water as needed to avoid color.
• Puree in blender with olive oil until smooth.
• Season calamari with salt, pepper and olive oil and lightly saute.
• Cut calamari, separating the bodies from the tentacles. Cut the bodies into thin julienne.
Cut tentacles into similar size pieces.
• Mix with marinade and cover with lemon vinaigrette. Let sit at room temperature for 1
hour.
• Mix carrot julienne, parsley, toasted pine nuts and calamari just before serving.
• Garnish with mizuna lettuce.
• Stir wasabi tobiko into 1 cup lemon vinaigrette. Drizzle on plate around calamari just before serving.
For the cured meyer lemons-
• Wash lemons and cut into quarters leaving one end in tact.
• Place black pepper, fennel seed, cumin and coriander in a hot frying pan and toast until
fragrant.
• In a large, air tight container combine all ingredients. Let cure 1 month under refrigeration.
For the lemon vinaigrette-
• Combine lemon juice, honey, onion puree and white wine vinegar. While whisking, slowly
drizzle in lemon oil to form an emulsion. Whisk in olive oil.
• Season with salt and pepper.
For the onion puree-
• Sweat onions in olive until tender. Add water as needed to avoid color.
• Puree in blender with olive oil until smooth.
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