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Ingredients
- 2 c. buttermilk
- 2 c. all-purpose flour Salt to taste Freshly-grnd black pepper to taste
- 4 c. vegetable oil for frying
- 1 lb cleaned calamari (squid) bodies cut 1/2"-wide rings, tentacles left intact
- 5 ounce mixed baby greens Leek Dressing (see recipe)
- 2 x plum tomatoes seeded, minced
Directions
- Pour buttermilk into large bowl. Place flour in another large bowl. Season flour with salt and pepper. Pour vegetable oil into heavy large saucepan. Heat to 375 degrees.
- Working in batches, dip calamari pcs into buttermilk, turning to coat. Remove from buttermilk and dredge in flour, shaking off excess. Carefully add in calamari to saucepan. Fry till golden, about 1 minute. Using slotted spoon, transfer to paper towels; drain. Repeat with remaining calamari, buttermilk and flour.
- Divide greens among 4 plates. Place calamari atop greens, dividing equally. Spoon Leek Dressing over salads. Garnish with minced tomatoes; serve.
- This recipe yields 4 first-course servings.
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