One of the best things about cooking are the never-ending opportunities to be creative. There are instances when we can’t follow recipes to a T, so we’re forced to compromise; and these alterations sometimes lead to serendipitous discoveries. This recipe for Buffalo Calamari Salad, for example, wasn’t meant to be what it became. We originally wanted to make something out of frog legs (because it’s a Leap Year), but we couldn’t find any. So, we decided to swap that component out, and replace it with good old easy-to-find squid.
We weren’t sure if the recipe would work. But hey, we were gonna try it anyway. Safe to say now that it’s edible, since we’re sharing the recipe with you guys. (And you trust us not to put out any bad recipes, right?) It’s sort of a riff on Buffalo Fried Calamari with Ranch Dressing.
The salad has a lot of crunchy textures, balanced out with soft pieces of squid. It’s bright and refreshing because of the combination of vegetables, plus the ranch dressing-like flavor of the sauce.