Name: Calamari and Herb Dressing
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 to 4 servings
Ingredients: 1 pound calamari; 2 tablespoons extra-virgin olive oil, plus more; 1 tablespoon dry white wine; 1 tablespoon chopped fresh parsley; 4 scallions, thinly sliced; 1/4 cup extra-virgin olive oil; 1/4 cup finely chopped fresh parsley, stems and leaves; 2 tablespoons finely chopped fresh mint; 2 tablespoons Pickled Sultanas, recipe follows; 1 heaping tablespoon drained capers; 1/4 teaspoon kosher salt; 1 lemon; Ice; Kosher salt, to taste; 1 large fennel bulb; 2 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; 2 tablespoons parsley leaves, chopped; Olive oil, for the pan; Kosher salt, for sprinkling; Parsley leaves, for garnish; Mint leaves, for garnish; 1 cup champagne vinegar or white wine vinegar; 1/2 cup water; 1/2 cup sugar; 2 tablespoons kosher salt; 1 cup sultanas (golden raisins)

Directions

For the calamari: Separate the calamari tentacles and body. Slice the body Hasselback-style by making 1/4-inch slices across the body without cutting completely across to the other side.
Place the calamari in an airtight container. Add the olive oil, wine and parsley and toss. Refrigerate for at least 20 minutes or up to 6 hours.
For the herb dressing: In a large bowl combine the scallions, olive oil, parsley, mint, Pickled Sultanas with pickling liquid, capers and salt. Zest the lemon and add it to the bowl. Squeeze half of the lemon juice into the bowl, saving the other half. Taste for seasoning — I usually add 1 more teaspoon of the sultana pickling liquid.
For the fennel salad: Fill a medium bowl with cold water, ice and some salt. Cut the fennel bulb in half and slice thin. Put the shaved fennel in the ice water to crisp, 2 to 3 minutes. Remove the fennel from the water and drain well on paper towels. Toss the drained fennel with the olive oil, lemon juice, parsley and salt to taste.
Add a generous drizzle of olive oil, about 2 or 3 tablespoons, to a large skillet over high heat. When the oil starts smoking, add the calamari in an even layer and season with a generous pinch of salt. Sear for about 3 minutes, flipping halfway, until the calamari is cooked through.
Immediately toss the calamari with half the dressing, then squeeze the reserved lemon half over top. Lay the fennel salad on a serving platter. Place the calamari on top. Drizzle the remaining dressing over the top. Garnish with parsley and mint leaves.

Pickled Sultanas:

In a small saucepan, mix the vinegar, water, sugar and salt. Set over high heat and bring to a boil. Put the sultanas in a 1-quart heat-safe container, then pour the boiling liquid over top. Let cool to room temperature before using. The pickled sultanas can be refrigerated in an airtight container for 4 to 5 days.

Cook’s Note

Instead of pan-searing the calamari you can grill it over high heat.

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Calamari and Herb Dressing

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