Endive & Calamari Salad With Orange-Anise Vinaigrette

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Ingredients for 4 servings

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

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

¼ cup roughly chopped flat-leaf parsley leaves

2 oranges

3 heads Belgian endives (about 8 ounce total)

1 tablespoon minced chives

Kosher salt and freshly ground black pepper, to taste



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. [If you plan to include this it would be nice to see it in video? I’m not really sure what this mean?] 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.


For Assembly:


Combine salad and cooked calamari together and dress with vinaigrette. Season salad with salt and pepper and finish with chives.

View instructions at
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