Recipe Adaptation: Spicy Calamari Salad (WITH VIDEO)

I've eaten the spicy calamari salad at Thai Passion twice now. The first time I had it, I was at the new Main Street restaurant for a Patch food review.

As I tasted this spicy salad, I was floored—in a good way. I loved the strong, bold flavors in this fresh and delicious salad. But as I saw my friend's not so enthusiastic reaction I realized not everyone would enjoy the very strong flavors this salad has to offer.

A week later I went back with my husband and daughter. I re-ordered the salad to taste it again and cement the flavors in my mind. My husband enjoyed it, as well, but I could tell he didn't like it as much as I did.

I wasn't sure where to begin putting the dressing together- which to me was the key to this spicy salad.

I started with tamarind concentrate, which is used mostly in Indian and Thai cuisines. It is one of my favorite ingredients to use in curries, salads and glazes. I always have it on hand, and since it is a concentrate, a little goes a long way.

I paired the tamarind with lime juice, fish sauce, Worcestershire sauce and palm sugar. From what I remember, the dressing's flavors were very loud, but I toned them down a bit. I did add some sriracha sauce to give the dish a kick.

I blanched some green beans and added them to mixed greens and a tomato. Frozen calamari was sliced, sautéed lightly with a bit of olive oil and salt and added to the salad with fresh mint and basil.

This salad is a perfect summer lunch or a great appetizer for dinner.

Spicy Calamari Salad

¼ pound calamari, defrosted and cut into ½ inch rings
1 tablespoon extra light olive oil
1 teaspoon salt
2 cups mixed greens
¼ cup fresh basil, chopped
¼ cup fresh mint, chopped
½ cup green beans, blanched
1 medium tomato, cut into 1-inch squares

Heat a non-stick frying pan and add the olive oil on high heat. Add the calamari and sprinkle salt. Saute on high heat for two minutes just until the rings turn opaque. Turn the heat off and drain on a paper towel.

Toss the mixed greens with the basil, mint, green beans and tomato. Add the calamari and mix well.

Vinaigrette

½ teaspoon tamarind concentrate
Juice of half a lime
½ teaspoon Worcestershire sauce
1 teaspoon tamari
2 teaspoons sriracha sauce
1 teaspoon fish sauce
1 teaspoon palm sugar
1 tablespoon extra light olive oil

Combine the tamarind, lime juice, Worcestershire sauce, tamari, fish sauce, sriracha and palm sugar in a small bowl. Drizzle in the olive oil while whisking the dressing. Pour the dressing on top of the salad and toss lightly before serving.

Makes one large salad for a meal or two to three small appetizer portions.

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