I’m playing catchup on my Cook the Book progress tonight. I’ve been good about uploading my pics to Facebook, and adding my creations to Curtis Stone’s fan photo page. I keep hoping I might get a message from him one day about my venture to cook his book, but I’m sure that’s just a wish. But anyways…a few days ago I worked a closing shift at the boutique, and working the 5-10 means no break. At dinner. I wanted something light, but filling. Not fried, a little green. So I picked the Pan-fried Calamari with Roasted Asparagus Salad. Odd combo, right?
Surprisingly good combo is more like it! This salad was very clean and fresh – perfect for a mid-day, almost dinner meal. The calamari was marinated in lime juice, shallot, and serrano peppers for an hour before being sauteed – almost a ceviche with a quick flip of the pan at the end.
Meanwhile, the asparagus are roasted with nothing but sea salt and pepper. To serve, the asparagus and calamari are tossed with a vinaigrette of nothing more than lime juice and olive oil over baby greens. Simply marvelous.
Lesson Learned: How to make a tasty wilted salad (which I’m normally not too fond of!)