In this bright, juicy salad, bitter endive and sweet orange supremes meet garlicky seared calamari.
In this deeply flavorful vinaigrette, an aromatic orange juice reduction, perfumed by spicy star anise, gets emulsified with rich egg yolks and mustard for another layer of spice. Lemon juice and wine bring acidity to the creamy yet firm calamari, and a sprinkling of parsley finishes the dish with a fresh vegetal flavor.
- Clean your calamari. To clean the calamari bodies, rinse under cold running water and insert your finger in the tubes, removing any excess cartilage or debris. As for the legs, be sure to remove the small circular cartilage that is sometimes found at the base of the legs. Drain well, roll in an absorbent towel and press dry. Remove as much moisture as possible to get a nice even sear when cooking.
- Smooth operator. To ensure that your vinaigrette is perfectly emulsified,add the oil in a slow and steady stream. The lemon juice can also be added at the end, controlling the thickness of the final product. If you find the dressing too thick, add a small amount of water and blend well.
- Enhance your endives. If you place your cut endives in iced water for about 10 minutes, will curl at the ends and the leaves will open and separate – promising a pretty presentation. To avoid excess moisture, drain well before adding to the salad.
This tool is one we find especially helpful when making this dish.
- Blender or food processor. Buzzing the vinaigrette in a food processor or blender makes a perfect emulsion – and it’s a lot easier on your wrist than using a whisk!
The list below includes all the equipment you’ll want to make this dish.
- Small pot
- Blender or food processor
- Small bowl
- Heavy sauté pan
- Baking sheet or plate with paper towel
- Rubber spatula
- Knife and cutting board
For the Orange-anise vinaigrette:
- 1 cup freshly squeezed orange juice, strained (from about 2 pounds or 4 large oranges)
- 1 whole star anise
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- ¾ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the calamari sauté:
- 8 ounces small or ‘baby’ calamari, tubes and tentacles
- ¼ cup grapeseed or canola oil
- 2 cloves garlic, minced
- ¼ cup dry white wine
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 teaspoon Piment D’Espelette
- Kosher salt and freshly ground black pepper
- ¼ cup roughly chopped flat-leaf parsley leaves
For the Endive and orange salad:
- 2 oranges
- 3 heads Belgian endives (about 8 ounce total)
- 1 tablespoon minced chives
- Kosher salt and freshly ground black pepper, to taste
Yield: Serves 4, Makes 1 ½ cups vinaigrette
Total Time: 1 hour
Active Time: 30 minutes
For the vinaigrette:
- Place orange juice in a small pot and bring to a boil. Lower heat and simmer until reduce to ⅓ cup, about 12 minutes. Remove from heat, add star anise, cover and let steep for 10 minutes. Cool completely, then discard star anise.
- Into a blender or food processor, place egg yolks, mustard, lemon juice, and a large pinch salt and blend well. With blender running, add oil in a slow and steady stream. After adding ¼ cup, you can pour the remainder in a bit faster. Slowly add orange reduction and blend for 20 more seconds.
- Pour into a bowl, taste and season with pepper and more salt as needed. Will keep refrigerated for up to 3 days.
For the salad:
- Cut the oranges into segments: slice ¼ inch off the top and bottom of an orange. Set it flat on a work surface. Using a paring knife, cut the peel and white pith off the orange. Slice between the membranes to release the segments. Cut the segments into ¾ inch pieces. Repeat with remaining orange.
- Slice the endives horizontally into ¼ to ½ inch slices, leaving the tips in larger pieces.
- Place endive, orange segments and chives in a large bowl. Top with warm calamari and their liquid, and then drizzle with vinaigrette. Toss. Taste and seasonwith salt and pepper. Serve immediately.
For the calamari:
- Rinse the calamari well under cold running water, drain and dry really well with paper towels.
- Cut the bodies crosswise into ½ inch circles (or leave whole if they are less than 2 inches long). Remove cartilage from the base of the tentacles. Place on paper towels until ready to use to remove excess moisture.
- Heat a large heavy skillet over high heat and add 2 tablespoons oil. Season calamari all over with salt and pepper. Once oil is smoking, add calamari to skillet and cook, stirring constantly, until just opaque, about 30 to 60 seconds. Pour calamari onto a rack.
- Set skillet back over heat, add remaining 2 tablespoons oil, then add the garlic and cook, stirring constantly, for 10 seconds, until lightly colored. Add white wine, then add lemon juice and Piment D’Espelette. Continue stirring to get all the bits off the bottom of the pan and reduce liquid to a sauce.
- Return calamari to skillet, along with parsley and stir. Transfer to a bowl.
- Combine salad and cooked calamari together and dress with vinaigrette. Season salad with salt and pepper and finish with chives.
Calamari pasta with tomatoes & basil
Make just the calamari and serve over pasta with diced tomatoes and basil.