Calamari and Heirloom Tomato Salad

Aquavit Executive Chef Marcus Jernmark

Serves 4

Click here for a printable version of this recipe (.pdf)

Basil Seeds

Ingredients

• 3 teaspoons basil seeds, can be purchased at Asian specialty stores
• Dash salt
• Dash pepper
• Dash white vinegar
• 2 Tsp. basil, chopped

Method

• Place basil seeds in a small saucepot, cover with water.
• Cook at medium heat, stirring constantly, for approximately 1 minute or until they swell.
• Pull off the stove and allow to cool.
• Add salt, pepper, a dash of vinegar and basil

Tomatoes

Ingredients

• 3 large heirloom tomatoes, vary in color

Method

• Wash each tomato
• Cut into ¼ inch slices
• Cut each slice cross-wise in half

Broccoli

Ingredients

• ½ head broccoli
• Enough oil to coat the skillet

Method

• Chop stalk off broccoli. Cut each floret into quarters.
• Heat and oil skillet.
• Sautee broccoli until the edges become crispy, slightly browned.

Parsley Oil

Ingredients

• 1 bunch parsley
• 1 cup olive oil
• Pinch of salt

Method

• Remove parsley stems.
• In a food processor puree parsley and oil.
• Pour mixture through a fine mesh strainer.
• Add a pinch of salt.

**Alternative version: a high quality first press olive oil can be used in place of the parsley oil.

Calamari

Ingredients

• 1 ½ lb. calamari, tubes and tentacles, cleaned fresh
• 1 clove garlic, crushed
• The juice of ½ lemon
• 1 Tbsp. olive oil
• 1 Tbsp. parsley, chopped
• Pinch salt
• Pinch pepper

Method

• Marinate calamari in crushed garlic, lemon juice, olive oil and parsley, for approximately 5 minutes. Season with salt and pepper.

• Grill marinated calamari over charcoal grill, at very high heat, for approximately 1 ½ – 2 minutes.
  • Watch carefully as it can quickly over cook and become inedible.
  • Remove from heat and slice tubes horizontally so you have small rings.

**Alternative version: cook in very hot, lightly oiled skillet for the same amount of time.

To Serve

Ingredients

• Tomatoes
• Broccoli
• Calamari
• Tbs chopped basil
• Parsley oil
• Aged balsamic vinegar

Method

• In a large bowl gently combine tomatoes, broccoli, calamari and basil with enough parsley oil to coat.
• Season with salt and pepper to taste.
• Plate into four even portions, and drizzle aged balsamic vinegar over each. Garnish with a scoop of basil seeds.