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Grilled Calamari and Fennel Salad with Watermelon
Glee
Serves 4
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INGREDIENTS
4 Calamari tubes with tentacles
2 lemons
1 garlic clove, chopped
1 Tbs olive oil
1 bulb fennel
2 bunch Mache lettuce
1 cup rice wine vinegar
1 cup grapeseed oil
1 lemon
1 cup watermelon juice
1 tsp kosher salt
4 sheets gelatin
4-2" square cuts of watermelon
1 cup Kalamata olives, pitted
1 cup micro greens
2 Tbs prepared basil oil |
PREPARATION
Place the calamari tentacles and tubes in to a bowl and add the
chopped garlic, lemon juice, olive oil, and salt and pepper, and
let marinate for about 30 minutes. Using a small scoop remove the
core from the fennel. Using a mandoline, shave the fennel as thin
as possible and place it into a bowl of ice water and reserve. Clean
the mache and reserve. After the calamari has marinated, grill the
calamari and tentacles for about 30 seconds each side. Cool, then
cut the tubes into 1 1/2" rounds. Refrigerate the calamari
until plating.
In a small bowl combine the vinegar and lemon juice. While constantly
whisking, drizzle in the olive oil in a thin stream, season with
salt and pepper, and reserve. Place the gelatin into a small bowl
of ice water. Meanwhile, place the watermelon juice and salt into
a small saucepan and heat on low. When the gelatin sheets become
soft, remove them from the water and squeeze out the excess.
Place the gelatin into the hot watermelon juice and stir until
the gelatin is dissolved. Pour the watermelon juice into a shallow
bowl and place immediately into the refrigerator for at least 45
min.
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Executive Banquet Chef Anthony Zamora
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