Cool off with this salad and orange beer combo
This recipe has a lot of contrasting flavors that blend together so mouthwateringly. If you aren’t a fan of calamari, use grilled lobster or shrimp instead. This would even be nice with some grilled fish, too.
I always combine the fennel with the grilled calamari moments before serving so that it will retain its bright, clean taste. Also, be gentle with the orange supremes, so they don’t break up when tossing. Serve this with a frosty orange beer shandy.
Zesty Grilled Calamari Salad with an Orange Beer Shandy Makes 4 Servings 1 pound squid, cleaned
2 teaspoons coarse sea salt
2 tablespoons 100% olive oil
1 large fennel, stem and fronds removed; 2 tablespoons of frond feathers reserved for garnish
1 cup purple cabbage, sliced into very thin strips
1 large orange, plus 2 tablespoons orange juice if the orange seems dry
1/4 teaspoon freshly ground black pepper
Heat a well-seasoned grill to medium, let the grill heat up for at least 10 minutes.
In a large bowl, combine the squid, 1 teaspoon of the salt, and 1 tablespoon of the olive oil and toss until the squid is well coated. Set it aside.
While the grill is heating up, prepare the salad. Using a mandoline or a very sharp knife, slice the fennel paperthin and transfer it to a large clean bowl. Add in the cabbage.
Cut off the ends of the orange to expose it and carefully cut away the peel. Make orange supremes by slicing out the orange sections, leaving behind any membranes. Place the orange wedges on top of the fennel. Squeeze any excess juice from the orange into the bowl. Add the orange juice, if necessary.
When the grill is hot, place the whole squid and the tentacles onto the grates to grill for 3 minutes (flipping it halfway) with the grill lid open. The squid is done when it is opaque inside. When grilling be really careful nothing falls through the grates. To be extra safe, you could grill the tentacles in a well-seasoned wire basket.
When the squid is done cooking, remove it from the grill and carefully slice the bodies into 1/4-inch rings and quarter the tentacles. Transfer the sliced calamari into the salad bowl with the remaining teaspoon of sea salt, the black pepper, and the remaining tablespoon olive oil. Toss the salad until everything is well combined. Serve immediately, garnished with fennel fronds. Orange Beer Shandy Makes 64 oz 32 oz your favorite wheat beer (must be cold!)
32 oz San Pellegrino’s Orange (Aranciata) Soda (must be cold!) Orange Slices In a 16-oz frosty beer mug, carefully pour in 8 oz of beer and than slowly pour in up to 1 cup of orange soda. Taste it along the way as the flavor of how much orange soda to use is very personal!
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.
Tina and Lou Giansanti, of Havre de Grace, and Joe and Carole Rice, of Perryville, enjoyed some baked goods and some items from the white elephant sale at the 2015 Hart’s Peach Festival.
In this week’s edition of Cooking at Home, Rebecca Bent walks you through a calamari salad and an orange beer shandy.