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.
Buffalo there, calamari. Don’t be salad.
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.
Buffalo Calamari Salad
Serves: 4 people
Active time: 30 mins
Total time: 30 mins
4 medium squid, cleaned and cut into 1-inch pieces
¼ cup hot sauce
¼ cup water
¼ cup sour cream
2 tbsp. milk
½ tsp. onion powder
½ tsp. garlic powder
¼ cup dill, finely chopped
Salt and pepper, to taste
1 cup celery stalk, thinly sliced
1 cup celery leaves, picked
1 cup red radish, thinly sliced
1 cup cucumber, thinly sliced
In a small saucepan, heat hot sauce and water until simmering.
Add the squid and poach until squid is curled and opaque, about 1 minute.
Remove squid from liquid and set aside.
For the dressing, whisk sour cream, onion powder, garlic powder, and dill.
Whisk in milk until dressing is smooth, then season with salt and pepper to taste.
In a large bowl, add celery, celery leaves, radish, and cucumber.
Toss until all ingredients are well distributed.
Add enough dressing to coat all the ingredients, tossing after each addition so that the vegetables are well coated.