Salads are wonderful for a quick creation, when you come home a bit later then usual. Calamari salad I found is one of the more quicker, yet scrumptious. I also enjoy the fact that calamari is a bit different from other types of protein options and therefore like a treat.
If cooking from frozen, defrost the calamari rings and rinse in water. Heat up half a pot of oil for deep frying. Mix a cup of flour, with a fair amount of thyme, parsley, ground pepper and salt. Dry the calamari on a paper towel and toss in the flour mix. Cover well, then taking each one individually, shake off a bit and toss in the hot oil.
While the calamari is browning in the oil, put your plates out. Toss on the plate fresh salad leaves – a mix of herbal lettuces and greens, half some cherry tomatoes and grapes. Scatter crisp croutons on top and some chopped up green peppers.
The calamari by this stage will be crisp. Place on paper towels to get rid of excess oil and divide them over the salads. Mix together in a cup, two tablespoons of mayo, a squirt of lemon juice, a dash of milk to think the mayo, and round pepper and salt.
Drizzle the mayo over the salad.