Escarole Salad with Pomelo, Red Onion and Calamari
Ingredients
- 2 pomelos, peeled and segmented, white membrane around the segments removed
- ¼ cup finely diced red onion
- 1 head escarole, washed and dried, pale yellow and green inner leaves only
- Salt, to taste
- 1 pound cleaned squid rings and tentacles
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
Instructions
- In a bowl, stir together the pomelo segments and onion. Arrange the escarole on a platter or on individual plates and spoon the pomelo and onion mixture on top. Bring a saucepan of water to a boil over medium-high heat. Add 1 teaspoon of salt and the squid and cook until just opaque, about 2 minutes. Drain and rinse under cold running water, then drain again and pat dry. Arrange on top of the pomelo mixture. In a small bowl, whisk together the vinegar, oil, garlic and ½ teaspoon of salt until the vinaigrette is well blended. Drizzle over the salad and serve right away.
Notes
Georgeanne Brennan is an award-winning cookbook author and founder of La Vie Rustic, an online culinary marketplace. LaVieRustic.com.
